Strawberry Rhubarb Ice Cream

Why limit yourself to strawberry? The ultimate pie flavour translates perfectly to pale pink ice cream—use any ratio of chopped strawberries and rhubarb, fresh or frozen, to total about cups.

3 cups sliced strawberries

and rhubarb (about 1 lb)

¾ cup sugar

2 tsp lemon juice Pinch salt

1 cup whipping cream

1 cup half and half

In a medium saucepan, combine strawberries, rhubarb, sugar, lemon juice and salt over medium-high heat. Bring to a simmer and cook, mashing mixture occasionally with a potato masher or fork, until fruit breaks down and mixture gets jammy. Scrape into a bowl and refrigerate until well chilled. (This part can be done ahead— refrigerate for up to a week, or freeze for up to € months.)

In a medium bowl, stir cream and half and half together with fruit mixture. Freeze in your ice cream machine according to manufacturer’s instructions. Makes about †¼ cups.