Recipe: Yummy Rhubarb Ice Cream

Rhubarb Ice Cream. To make strawberry rhubarb ice cream, replace up to half of the rhubarb with sliced fresh strawberries. Rhubarb Ice Cream. yummy . regardless of the season, the outside temperature, or the occasion, there is always a place and time in our lives for this frosty treat! Today's divine Rhubarb Ice Cream is the perfect ice cream flavor to kick-start the season of frozen treats.

To keep the rhubarb from freezing into tooth-breaking fruity ice cubes. Rhubarb ice cream is a delectable dessert. This recipe is a little challenging for the more accomplished chef but is definitely worth the effort. You can cook Rhubarb Ice Cream using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Rhubarb Ice Cream

1. You need of Rhubarb Sauce.
2. You need 1 1/2 cups of granulated sugar.
3. You need 2 tbsp of water.
4. You need 1 tbsp of finely shredded fresh orange peel.
5. You need 6 cups of fresh rhubarb, 1/2 in. pieces.
6. Prepare of Ice Cream Mix.
7. It's 4 cups of heavy whipping cream.
8. Prepare 2 cups of milk.
9. Prepare 1 cup of granulated sugar.
10. It's 1 tbsp of pure vanilla extract.

Please note that this recipe requires use of an ice cream. A simple Rhubarb ice cream recipe for you to cook a great meal for family or friends. Buy the ingredients for our Rhubarb ice cream recipe from Tesco today. Chill until rhubarb is completely cooled.

Rhubarb Ice Cream step by step

1. Heat whipping cream and milk in saucepan over medium heat until bubbles begin to appear around edge of pan. Slowly add sugar, stirring constantly, 2-3 minuets or until sugar is dissolved. Immediately place saucepan in to another pan of ice water and cool to room temperature. Stir in vanilla, pour mixture into a large bowl, cover and chill in refrigerator for at least 4 hrs..
2. Rhubarb Sauce: Mix sugar, water, orange peel in saucepan to blend; bring to a boil. Stir in rhubarb, reduce heat; simmer uncovered, stirring often, until rhubarb is tender and mixture is thickened. Cool then refrigerate..
3. Stir in 3 cups of rhubarb sauce into cream mixture bowl. Pour mixture into a 1 gallon ice cream freezer. Freeze according to manufacturer's directions..

BEAT cream in a medium bowl, using an electric mixer on medium, until soft. Stir well and cover the pan with a lid. Jeni's ice cream scoops as well as the big dogs even after a week in the freezer. I fantasized about rhubarb ice cream for a few days before I had the time to finally make it. I wanted it to be very simple, with as few ingredients as possible, in order to showcase the tart and delicate.

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