Serious Eats: Recipes

Apple-Rhubarb (and Cardamom) Ice Cream

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Apple-rhubarb ice cream, served with a little extra apple-rhubarb sauce. [Photograph: Ethan Frisch]

If you have an old-fashioned, hand-cranked food mill, use it. It'll save you time at the beginning (no need to peel or core the apples, just chop them up and toss them in the pot) and give you a smoother final product with better color. Its more modern, motorized cousins (the food processor and immersion blender) simply don't measure up.

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