Strawberry Rhubarb Devonshire Froyo

Indulge in the delightful blend of sweet strawberries and tangy rhubarb with this creamy Devonshire Froyo recipe. Its the perfect summer treat

Ingredients:

• 2 cups frozen strawberries
• 1 cup rhubarb, diced
• 1/2 cup sugar
• 2 cups Greek yogurt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup honey
• Fresh strawberries and rhubarb for garnish

Instructions:

Put the sugar and diced rhubarb in a saucepan and mix them together

It will take about 10 minutes of cooking over medium-low heat for the rhubarb to get soft and release its juices

Take it off the heat and let it cool down

Put the rhubarb mixture that has been cooled, the frozen strawberries, the Greek yogurt, the heavy cream, the vanilla extract, and the honey in a blender

Mix everything together until its smooth

Put the mixture into an ice cream maker and churn it according to the makers directions

This should take about 20 to 25 minutes, or until its the consistency of soft serve

Put the froyo in a container with a lid and freeze it for two more hours, or until it gets firm

Put the Strawberry Rhubarb Devonshire Froyo in bowls or cones and top them with fresh strawberry slices and rhubarb dices

Have fun with your homemade ice cream