This ice cream was unbelievably creamy and super delicious. Couldn't tell it was light. I used cran-raspberry juice to make in non-alcoholic and did not strain out the strawberry seeds or rhubarb pieces. My daughters loved making this with me and requested it for breakfast the next day. It didn't not last long at all. I used a countertop ice cream maker.
Strawberry-Rhubarb Ice Cream
Mare33 Posted: 04/29/10
lfinney Posted: 07/08/10
Maybe it was because I used my own standard ice cream custard base with wholel milk and cream, but the flavor was just not what I was hoping for...looking for more rhubarb tartness and not quite so much sweetness from the strawberries, but DH loved it! Maybe next time, I'll cut back on the strawberries. Puree is lovely and made a lot, so used leftovers over top of ice cream when serving. No need to, and no way could I have strained the fruit mixture, by the way.
wendelhh Posted: 05/30/12
This was outstanding. Smooth, creamy and just the right amount of both strawberry and rhubarb. The sauce with the wine was also fabulous on its own and I will likely make that again as a sauce to go on top of vanilla ice cream. Yum. Made as directed. This recipe makes too much to fit in my countertop ice cream maker, so I just put half in today and will make the other half tomorrow. I cooled the cooked ingredients overnight in the fridge. Did not strain the sauce, since it pureed very nicely in the blender.