The quintessence of summer: rhubarb and strawberries! This time in the form of homemade ice cream. Check out how easy it is to prepare them in a machine and enjoy this simple, seasonal dessert.
Ingredients
- Sugar – 3 teaspoons
- Rhubarb – 250 g
- Lemon juice – 1 teaspoon
- Strawberries – 250 g
- Water – 100 ml
- 30% cream – 330 ml Additional
- Fresh mint – 2 g
- Strawberries – 200 g
Preparation:
Step 1: Prepare the Strawberry-Rhubarb Confiture
Wash, hull, and quarter the strawberries. Cut the rhubarb into smaller pieces. Roast the rhubarb with sugar in a dry pan. When it softens slightly and releases juice, add the chopped strawberries. Pour water over the fruits. Roast, stirring, until the strawberries soften, and the confiture slightly thickens. Set aside to cool.
Step 2: Prepare the Ice Cream Base
Add cream and lemon juice to the cooled strawberry-rhubarb confiture. Blend everything with a blender until smooth and uniform. Place the base in the refrigerator to chill.
Step 3: Churn the Ice Cream in the Machine
Place the frozen insert of the ice cream machine in the device. Pour the chilled base inside. Turn on the device and churn the mixture for about 15 minutes. The mixture should aerate, soften, and thicken. After this process, you will get ice cream with a creamy consistency.
Step 4: Chill the Ice Cream
Transfer the ice cream to a plastic container, close the container, and place it in the refrigerator to slightly set.
Step 5: Serve the Ice Cream
Place quartered fresh strawberries in cups. Transfer the chilled ice cream to the cups. Garnish with fresh mint leaves.
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