Rhubarb Ice Cream

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Rhubarb Ice Cream
prep:
40 mins
cool:
60 mins
freeze:
40 mins
Yield:
3 quarts ice cream

Rhubarb Ice Cream

Ingredients

Directions

  • 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 (Rhubarb Ice Cream)

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

Rosy Rhubarb Sauce

Ingredients

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.

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