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Rhubarb Ice Cream

SUBMITTED BY: Rachel Garcia 

"'Always refreshing, this rich-tasting ice cream is great on a spring or summer evening,' suggests field editor Rachel Garcia of Honolulu, Hawaii."
RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 4.0
Read Reviews (3)
PREP TIME  40 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 cups sliced rhubarb, fresh or frozen
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream

DIRECTIONS

  1. Place rhubarb in an ungreased 13-in. x 9-in. x 2-in. baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375 degrees F for 30-40 minutes or until tender, stirring occasionally. Cool slightly. Process in batches in a blender or food processor. Transfer to a bow; cover and refrigerate until chilled.
  2. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form. Gradually fold into rhubarb mixture. Transfer to a shallow 2-qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on jun. 18, 2007 by Poldweia 
We had a glut of Rhubarb from our allotment and were fed up with Rhubarb Crumble so decided to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on apr. 22, 2007 by Loonietoon 
good but not as good as stores MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on jun. 1, 2009 by motorcyclekitty 
We really liked this. I cut the sugar down to one cup and it was still sweet. MORE


 
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