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Rhubarb Ice Cream
Cool: 1 hr
Freeze: 40 mins
Ingredients
- 6 cups whipping cream, half-and-half, or light cream
- 1 cup sugar
- 2 teaspoons vanilla
- 3 cups Rosy Rhubarb Sauce (see recipe below)
Directions
1. In a saucepan, heat whipping cream over medium heat until bubbles begin to appear around edge of pan. Slowly pour in sugar; cook and stir for 2 to 3 minutes or until sugar is dissolved. Immediately place pan in another pan of ice water. Cool to room temperature. Stir in vanilla. Transfer mixture to a large bowl. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
2. Stir Rosy Rhubarb Sauce into cream mixture. Transfer mixture to a 1-gallon ice cream freezer. Freeze according to manufacturer's directions. Makes 3 quarts ice cream.
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Nutrition facts are given for 1/2 cup servings.
Ingredients
- 1 1/4 - 1 1/2 cups sugar
- 1 tablespoon water
- 1 tablespoon finely shredded orange peel
- 6 cups rhubarb cut into 1/2-inch thick slices
Directions
In a saucepan, mix sugar, water, and orange peel. Bring to boiling. Add rhubarb. Simmer, uncovered, about 8 minutes or until rhubarb is tender and mixture is thickened, stirring as necessary to prevent sticking. Cool; chill in the refrigerator. Makes 3-1/2 cups.
