Rhubarb and Strawberry Ice Cream with Vanilla Bean
Prep time
Cook time
Total time
  • 2 cups heavy whipping cream
  • 2 sticks rhubarb
  • ½ cup pureed strawberries
  • 2 tablespoons granulated sugar
  • ½ cup powdered sugar
  • 1 vanilla bean
  1. Peel, wash and cut the rhubarb. In a saucepan, cook the rhubarb and the granulated sugar until the rhubarb is soft, for about 10 mins.
  2. Puree the rhubarb and set aside.
  3. Set aside half of the strawberry puree.
  4. Whip the cream with your hand mixer until fluffy but not stiff.
  5. Add the inside of a vanilla bean and sift in the powdered sugar, blend.
  6. Add the strawberry puree and the rhubarb puree with your mixer running on low speed.
  7. Pour the mixture into your ice cream maker and prepare ice cream according to the instructions of your machine.
  8. When the ice cream is done, add the rest of the strawberry puree and blend just slightly for about 30 seconds to achieve a marbled effect.
  9. Freeze for at least 2 hours before serving.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2014/06/rhubarb-strawberry-ice-cream-vanilla-bean.html