Strawberry Rhubarb Ice Cream

Ingredients

• 300 g Strawberries
• 150 g rhubarb
• 1 tbsp Lemon Juice
• 45 g whole‑grain sugar (3 tbsp)
• 250 g lactose‑free yogurt (1.5% fat)
• 300 g lactose‑free whipping cream (30% fat)
• 30 g almond slivers (2 tbsp)

Instructions

1. 1.

   Wash the strawberries, set aside about 50 g; clean and chop the remaining berries. Wash, peel, and cut the rhubarb, then combine with the strawberries in a pot. Add lemon juice, 2–3 tbsp water, and sugar; simmer for 5–6 minutes over medium heat. Puree, strain through a fine sieve, and cool for about 20–30 minutes.

2. 2.

   Stir the fruit puree into the yogurt. Whip the cream until stiff peaks form, then fold it gently into the mixture. Transfer to an ice‑cream maker and churn until frozen. Alternatively, pour into a wide stainless steel bowl and freeze for about 4 hours, stirring vigorously every 30 minutes with a whisk to keep the texture creamy.

3. 3.

   Toast the almond slivers in a dry pan over medium heat for 5 minutes while stirring. Halve the remaining strawberries. For serving, scoop the ice cream onto plates, sprinkle with toasted almonds, and arrange the strawberry halves on top. Dust with powdered sugar if desired.