Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 2 cups (250g) rhubarb, chopped into ½ inch pieces
  • ¾ cup (150g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • ¼ tsp (1.5g) salt
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • ¾ cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • ¼ tsp (1.5g) salt

Instructions:

  1. Place the strawberries, rhubarb, 150g sugar, lemon juice, and 1.5g salt into a heavy-bottomed pot. Cook over medium heat for 15–20 minutes, stirring occasionally, until the fruit breaks down and the liquid reduces to a thick, syrupy consistency. Remove from heat and cool completely in the refrigerator.
  2. In a large mixing bowl, whisk together the chilled whole milk, remaining 150g sugar, and 1.5g salt until the sugar is completely dissolved. Stir in the heavy cream and vanilla extract. Cover and chill in the refrigerator for at least 2 hours.
  3. Pour the chilled cream base into an ice cream maker and churn according to the manufacturer's instructions.
  4. During the last 5 minutes of churning, slowly pour in the cooled strawberry rhubarb jam, mixing gently to create ribbons of flavor.
  5. Transfer the soft-serve consistency ice cream into an airtight freezer-safe container and freeze until hard.