Strawberry-Rhubarb Ice Cream |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. Ingredients:
2 cups diced fresh or frozen rhubarb, thawed |
1-1/4 cups sugar, divided |
1/2 cup water |
2 tablespoons strawberry gelatin powder |
1/2 teaspoon ground cinnamon |
1/2 cup miniature marshmallows |
1 cup whole milk |
1/4 teaspoon salt |
2 cups heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.
3. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 5 cups.
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