I used this as a sort of jumping off point because I have the ice cream maker attachment for my KitchenAid Mixer, so here are the adjustments I made in case someone else wants to do the same:
I sliced the 3 cups of fresh rhubarb, and since previous people mentioned the sugar being a bit heavy I only sprinkled 1 cup of sugar on them before baking. It was plenty! The rhubarb still had a strong flavor but it was nicely sweetened. I let it cool a bit and then put it in a food processor and then let the puree cool.
After that I made a normal ice cream base with 2 large eggs, 2 cups of heavy whipping cream, and 1 cup of milk. I mixed those with the whisk attachment and then mixed in the rhubarb puree, then let the batter cool overnight. The next day I churned for 20 minutes and then put it in the freezer to ripen. It tastes amazing! The only odd thing I've found is that once frozen it becomes very hard, so I recommend letting it sit out for a few minutes to soften up before you eat it. Also, don't be surprised if it's not the lovely pink color like in the photo - mine looks like vanilla.
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I used this as a sort of jumping off point because I have the ice cream maker attachment for...