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Strawberry-Rhubarb Ice Cream

I loved Lindsey Shere's Santa Rosa Plum Ice Cream so much, I decided to use her base recipe and make a Strawberry Rhubarb version!
You'll need a total of 1.5 pounds of fruit. I didn't give specific amounts for each fruit as I often will use whatever I have on hand (I grow rhubarb and sometimes strawberries). I tend to like a little bit more rhubarb in my mix, but play around with the amounts and see what your tastebuds say. 
I also like to add a bit of balsamic vinegar at the end to help restore some zing to the cooked strawberries and rhubarb. Finally, I increased the ingredient amounts from Ms. Shere's original recipe as it made less than a quart and I wanted to maximize production from my 1-qt frozen cannister!

Strawberry-Rhubarb Ice Cream
Inspired by Chez Panisse Dessertsby Lindsey Remolif Shere
Makes 1 quart

Notes: You'll need a total of 1 1/2 cups of whipping cream, divided.

Prepare the Strawberry-Rhubarb puree
In a large Dutch oven, cook over low to medium hea…

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