Rhubarb and Strawberry Ice Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Unlike many ice-cream recipes, this one does not contain any eggs.
Ingredients
- 1 lb. trimmed rhubarb
- 1/4 c. granulated sugar
- 2 tbsp. granulated sugar
- 2 tbsp. water
- 8 oz. ripe strawberries
- 1 c. heavy cream
- 1/2 c. milk
- 2 tbsp. kirsch
Instructions
- Place rhubarb, 1 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
- Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
- In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.
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