Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream


▪ 200 g strawberries, tops removed
▪ 3 stalks rhubarb (150 g), ready to cook
▪ 5 tb sugar
▪ 200 g crème fraîche
▪ 150 ml cream


Bring strawberries, rhubarb and sugar to a boil and steep for 10 minutes on low heat. Blitz and stir until cold.

Mix with cream and crème fraîche, pour into the cooled container of the ice-cream maker and freeze.

Making of Ice

Preparation of ice cream is most easily done with a fridge-freezer is available. Approximately 30 minutes before the ice mass is placed you should switch the refrigerator to the coldest level. The ice mass has to be stirred during freezing several times.