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Strawberry Rhubarb Ice Cream and Sorbet

Jennifer Farley
  • 20 minutes
  • Serves 8

INGREDIENTS

1

Lemon, juice of small

3

stalks Rhubarb

2 cups

Strawberries

3 cups

Strawberry rhubarb puree

5

Egg yolks, large

1 3/4 cups

Granulated sugar

1 3/4 cups

Half-and-half

2 1/4 cups

Water