Rhubarb Ice Cream II

Delicious ice cream made with fresh or frozen rhubarb, milk, cream, lemon and ginger. Taste just the ice cream you get at your local ice cream shop!

Yield

1 quart (8 servings)

Ingredients

3 cups sliced fresh or frozen rhubarb
2 cups granulated (white) sugar
1 cup milk
1 cup heavy whipping cream
2 teaspoons lemon juice
1 teaspoon minced fresh ginger root

Directions

Preheat oven to 375°F (191°C). Place rhubarb in an ungreased 13 x 9-inch baking dish. Sprinkle with sugar; toss to coat. Cover and bake for 30 to 40 minutes or until tender, stirring occasionally.

Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.

In a large bowl, combine the milk, cream, lemon juice and ginger; stir in rhubarb. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2 to 4 hours before serving.

Preparation Time: 45 minutes + chilling
Processing Time: 20 minutes + freezing

Nutritional Information

1/2 cup equals 325 calories, 12 g fat (7 g saturated fat), 44 mg cholesterol, 25 mg sodium, 54 g carbohydrate, 1 g fiber, 2 g protein.

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