Rhubarb and Strawberry Ice-Cream

Ingredients Tick them off

• 1 cup Rhubarbfresh or frozen
• 1 cup Strawberriesfresh or frozen
• 1 tbsp Corn starch
• 2 tbsp Sugar

Ice-Cream Mixture

• 3 cups Whipped cream35%
• 1 can Sweetened condensed milk
• 1 tsp Vanilla
• 1 cup Rhubarb and strawberry sauce

Rhubarb and Strawberry Sauce

• 2 cups fresh or frozen rhubarb and strawberries
• 1 tbsp cornstarch
• 3 tbsp white sugar

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Method Tap a step to keep your place

Rhubarb and Strawberry Sauce

1. In a medium saucepan, cook rhubarb and strawberries until thickened, 5-7 minutes, let cool to room temperature.

Ice-Cream

1. Using a electric blender and a large cold bowl add whipped cream blend on medium-high speed, until soft peaks start to form this will take about 3-4 minutes.

2. After fold in your sweetened condensed milk, vanilla until all the mixture have been incorporated.

3. You will need a glass or metal bread pan 10 x 5 or less, line with parchment paper, scoop half of your mixture in pan, then pour room temperature rhubarb and strawberry sauce over it using a knife swirl the sauce around cream.

4. Add the remainder of cream mixture in pan, add then rhubarb and strawberry sauce and do the same swirl the knife around it to make a beautiful design. Cover top of ice cream with parchment paper or Sarah wrap

5. Freeze until completely firm, this may take 6-8 hours or overnight depending on the freezer,  or until ready to serve. Top with extra strawberries and rhubarb to serve, or in a cone.

Rhubarb and Strawberry Sauce

1. In a medium saucepan, cook rhubarb and strawberries until thickened, 5-7 minutes, let cool to room temperature.