We made this last month, and oh my goodness, is it ever a delightful mix of tangy and sweet! Plus, you don't need an ice cream maker to make it! Score!
Rhubarb Ice Cream
18 oz. Rhubarb -- trimmed and chopped
2 cups Sugar
1 tsp. Lemon juice
1 cup Heavy whipping cream
2 tsp. Sugar
Toss rhubarb with two cups of sugar. In a 9 x 13 pan, bake at 375 degrees for 30-40 minutes or until tender. Cool slightly. Place rhubarb in a blender and process until pureed. Place in a container and refrigerate until cold. Stir in lemon juice. In another bowl, beat cream with 2 teaspoons sugar until stiff peaks form. Fold into rhubarb. Freeze for one hour, stirring every fifteen minutes. Freeze overnight.
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