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Strawberry Rhubarb Ice Cream

A creamy strawberry rhubarb ice cream that perfectly balances sweet strawberries with tangy rhubarb. This refreshing dessert is smooth, rich, and full of seasonal flavor.

  • Total Time: 6 hours
  • Yield: 4-6 servings

Ingredients

  • fresh strawberries
  • rhubarb
  • granulated sugar
  • heavy cream
  • whole milk
  • egg yolks
  • vanilla extract
  • lemon juice

Instructions

  1. Chop strawberries and rhubarb into small pieces.
  2. Cook fruit with part of the sugar until softened, then cool and blend.
  3. Heat milk and cream until warm.
  4. Whisk egg yolks with remaining sugar until smooth.
  5. Slowly add warm milk mixture to yolks while whisking.
  6. Return mixture to heat and cook until thickened.
  7. Stir in vanilla and lemon juice, then cool completely.
  8. Mix in fruit puree until combined.
  9. Chill mixture for 2–4 hours until very cold.
  10. Churn in an ice cream maker until soft-serve consistency.
  11. Freeze until firm before serving.

Notes

  • Add fresh strawberry chunks for texture.
  • Use half-and-half for a lighter version.
  • Create a ripple with jam or compote.
  • Use coconut milk for a dairy-free option.
  • Store in freezer for up to 2 weeks.
  • Let soften slightly before scooping.
  • Author: info.adalinerecipes@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Find it online: https://www.adalinerecipes.com/strawberry-rhubarb-ice-cream/