Strawberry-Rhubarb Ice Cream
Baking and Desserts | Russian cuisine
⏳ Time
3 hours
🥕 Ingredients
5
🍽️ Servings
6
Description
Strawberry-Rhubarb Ice Cream
Ingredients
- Rhubarb Stalks - 7.1 oz
- Strawberries - 17.6 oz
- Honey - 8 tablespoons
- Yogurt - 20 fl oz
- Fresh Mint - to taste
Step by Step guide
Step 1
Chop the strawberries and rhubarb, place them in a pot, add half of the honey, and mix.
Step 2
Cover with a lid, place on the heat, and bring to a boil. Once boiling, simmer for another 10-15 minutes.
Step 3
Remove the pot from the heat. If you want the final product to have chunks, simply mash the larger pieces with a fork, leaving the smaller ones intact. If you prefer a smooth mixture, blend the mixture with a mixer or blender.
Step 4
Leave the resulting jam in a cool place for an hour.
Step 5
Mix the yogurt, the remaining honey, and the jam. You can blend it again if desired.
Step 6
Pour the mixture into silicone molds and place in the freezer until completely solid.
Step 7
When serving, remove from the mold and garnish with mint leaves.
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