Strawberry Rhubarb Ice Cream
6 servings
180 minutes
Strawberry-rhubarb ice cream is a delightful combination of vibrant berry and delicate sweet-sour notes. Rhubarb, used in Russian cuisine since ancient times, adds a special piquancy to the flavor, while strawberries contribute sweet juiciness. Yogurt makes the texture soft and creamy, and honey adds natural sweetness. This refreshing dessert is perfect for hot summer days. Strawberry-rhubarb ice cream can be served as a standalone dessert or garnished with mint for added freshness. Historically, such desserts were made in noble estates of Russia, where sophistication and natural products were valued. Today it remains a favorite treat for those seeking unusual flavor combinations. Enjoy!
1
Slice the strawberries and rhubarb, put them in a pot, add half of the honey and mix.
- Strawberry: 500 g
- Rhubarb stems: 200 g
- Honey: 8 tablespoons
2
Cover with a lid, place on the heat, and bring to a boil. After it boils, cook for another 10-15 minutes.
3
Remove the pot from the heat. If you want a finished product with chunks, simply mash the large pieces with a fork and leave the small ones. If you prefer a smooth mixture, blend it with a mixer or blender.
4
Leave the prepared jam in a cold place for an hour.
5
Mix yogurt, the remaining honey, and jam. You can whip it again.
- Yogurt: 600 ml
- Honey: 8 tablespoons
- Rhubarb stems: 200 g
- Strawberry: 500 g
6
Pour the mixture into silicone molds and place in the freezer until fully hardened.
7
Remove from the mold and decorate with mint leaves.
- Fresh mint: to taste