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Strawberry Rhubarb Ice Cream

Amanda Powell
  • 30 minutes
  • Serves 1

INGREDIENTS

3

Rhubarb stalks

1 cup

Strawberries

4

Egg yolks

2 tbsp

Corn syrup

1 tsp

Corn starch

1 tsp

Salt

1 pinch

Salt

1 1/2 cups

Sugar

1 tbsp

Vanilla

1 1/2 cups

Heavy cream

3 cups

Whole milk