Unlike many ice cream recipes, this one does not contain eggs.

　　

Ingredients

Makes 1 quart

　　1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)

　　3/4 cup plus 2 tablespoons sugar

　　2 tablespoons water

　　8 ounces ripe strawberries

　　1 cup heavy cream

　　1/2 cup milk

　　2 tablespoons kirsch

　　

Step 1

Place the rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.

　　

Step 2

Place the strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.

　　

Step 3

Scald the cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar, and stir until the sugar is dissolved. Allow the mixture to cool to room temperature.

　　

Step 4

In a medium bowl, combine the cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer’s instructions.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.