I was looking through the food network magazine and I saw a half cake half pie dish. Then I thought: Strawberry Rhubarb! So I’m making Strawberry Rhubarb Ice Cream.
You will need an ice cream maker for this recipe.
Ingredients: 7 oz sweetened condensed milk, 1 cup whole milk, 1/2 a pint of heavy whipping cream, 1 Tbsp vanilla, a pinch of salt, 1 large stalk of Rhubarb, 1/2 a Lb of strawberries, 1 cup water, and 1/3 cup sugar.
In a large bowl mix together the sweetened condensed milk, whole milk, heavy cream, vanilla, and salt. Place in fridge for 3 to 24 hours. Then follow directions for the ice cream maker.
Freeze the rhubarb and strawberries (take off the green part of course and cut in half before freezing)
The next day or after 3 hours, heat up the water and sugar to create a simple syrup. Bring to a simmer for at least 5 minutes. In a food processor mix together the strawberries, rhubarb, and sugar syrup until a puree is formed.
Next take the ice cream mixer bowl out of the freezer (if that’s the type you have) and place on the ice cream mixer stand. Push the on button and add the mix you made hours before. Mix for about 10 minutes to let freeze and set. After the 10 minutes are up, add the puree and mix for another 5 minutes. Scoop into a bowl and freeze until the ice cream is firm enough to eat. Then ENJOY!
First off I got this idea because I LOVE Strawberry Rhubarb pie and secondly well….mix those 2 fruits with ice cream and it’s heaven.