Advertisement

Rhubarb Ice Cream

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.

    Advertisement
Instructions Checklist
  • 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 (Rhubarb Ice Cream)

284 calories; 22 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 82 mg cholesterol; 24 mg sodium. 134 mg potassium; 21 g carbohydrates; 1 g fiber; 19 g sugar; 2 g protein; 875 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 0 mg iron;

Rosy Rhubarb Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews