Rhubarb-Strawberry Ice Cream
Prep: 15min
|
Servings: 1000
|
Cook: 10min
Rhubarb-strawberry ice cream is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g rhubarb
- 100 g Strawberries
- 75 g sugar
- 100 g yogurt
- 100 ml milk
- 200 ml heavy cream
Instructions
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1.
Clean, peel, and chop the rhubarb into small pieces. Wash, dry, and quarter the strawberries. In a pot, bring the rhubarb with the sugar to a boil. Simmer for about 5 minutes, add the strawberries, simmer for another 2 minutes, then remove from heat, let cool, and puree.
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2.
Whisk the yogurt with the milk. Beat the cream until stiff peaks form. Mix the cold compote with the yogurt-milk mixture and fold in the whipped cream.
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3.
Freeze in an ice cream maker for about 30 minutes until creamy. Alternatively, freeze in a freezer for approximately 4 hours, stirring every 30 minutes to prevent large crystals.
