Looking to make something a little different, Mom and I
made up this little recipe from what we had in the fridge and garden. It has a
nice strawberry flavor with a little tart-tang from the rhubarb.
1 pint of sliced strawberries
3 stalks of rhubarb with tough outer fiber removed and cut
into ¼ inch slices
⅔ cup sugar
2 eggs
1 cup 1% milk
1 cup heavy cream
Place rhubarb, sugar, and enough water to boil in a small
sauce pan. Boil until rhubarb is softened, and the sugar is dissolved. Cool,
covered in fridge.
Place eggs, milk, and heavy cream in mixer. Mix with sugar
and rhubarb mixture.
Pour into ice cream maker with half of the strawberries and
process until it is a firm slush. Hand-mix the rest of the strawberries into
the slush. Transfer to final container and freeze.
