House prep · Purée
Strawberry-Rhubarb Ice Cream
- Yield
- About 1.5 liters
- Shelf life
- 1 month
- Storage
- Frozen
Ingredients
- 1000 g strawberry purée
- 300 g sugar
- 300 g frozen rhubarb
Method
- 1Combine the purée and sugar, bag with the rhubarb and sous vide at 70°C for two hours. Blend smooth, pour into large ice cube molds and freeze overnight.
Used in 1
Pouring…