Directions:
- In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows.
- In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions.
- When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 5 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.66 Kcal (668 kJ) | ||
| Calories from fat | 79.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 33.37mg | 11% | |
| Sodium | 88.56mg | 4% | |
| Potassium | 87.32mg | 2% | |
| Total Carbs | 18.77g | 6% | |
| Sugars | 16.47g | 66% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Calcium | 101.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 149.53 Kcal (626 kJ) | ||
| Calories from fat | 74.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 14% | |
|---|---|---|---|
| Cholesterol | 31.25mg | 11% | |
| Sodium | 82.95mg | 4% | |
| Potassium | 81.79mg | 2% | |
| Total Carbs | 17.58g | 6% | |
| Sugars | 15.42g | 66% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 1.5mg | 3% | |
| Calcium | 94.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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