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Recipe Summary

prep:
40 mins
cool:
1 hr
freeze:
40 mins
total:
2 hrs 20 mins
Yield:
3 quarts ice cream
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Nutrition facts are given for 1/2 cup servings.

Nutrition Facts

284 calories; fat 22g; cholesterol 82mg; saturated fat 14g; carbohydrates 21g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 19g; protein 2g; vitamin a 874.6IU; vitamin c 3mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0.1mcg; sodium 24mg; potassium 134mg; calcium 70.7mg; iron 0.2mg.
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