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Dairy
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
1 (56-ounce) container vanilla ice cream
1 (8-ounce) container whipped cream cheese
1 cup sugar
8 ounces frozen strawberries, puréed
1/2 teaspoon salt
1 and 1/2 cups Mishpacha All Purpose Flour
2/3 cup sugar
1/2 teaspoon salt
3/4 cup unsalted butter
1 large egg yolk
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon lemon zest
1/2 cup natural unsalted pistachios
1 cup sugar
1 cup water
2 sticks rhubarb, diced or sliced horizontally
8 ounces rhubarb
6 ounces strawberries
1 tablespoon white wine, such as Baron Herzog Chenin Blanc
1 tablespoon lemon juice
1 cup sugar
1/4 cup water
silicone log molds (optional)
Remove the ice cream from the freezer and thaw for approximately 20 minutes.
Place the cream cheese, sugar, salt, strawberries, and ice cream into a food processor. Pulse a few times until the ice cream is completely homogeneous.
Place the mixture into silicone log molds or into a container; freeze until firm.
Combine the dry ingredients into a food processor and mix. Add the butter and pulse until the mixture is crumbly.
Add egg, vanilla, and lemon zest. Then add pistachios and pulse until they are finely chopped. You don’t want to overmix. Refrigerate the dough overnight.
Preheat oven to 350 degrees Fahrenheit. Roll the dough out. Using a two-inch-round cookie cutter, create little circles. Bake for eight to 10 minutes.
Preheat oven to 350 degrees Fahrenheit.
Create a simple syrup by placing the sugar and water in a small saucepan over medium heat until the sugar has dissolved. Remove from the heat and cool.
Dip each slice of rhubarb into the simple syrup. Spread out on a cookie sheet. Bake for approximately 15 minutes. If you choose to make your slices larger, bake for a little longer.
Combine all ingredients in a small saucepan and cook over medium heat for approximately 20 minutes. Remove from heat and purée.
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