Lunch: Rhubarb and Strawberry Ice Cream

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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