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Strawberry-Rhubarb Ice Cream Recipe

Strawberry-Rhubarb Ice Cream Recipe

I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. —Mary Ann Hansen, St. Cloud, Minnesota
TOTAL TIME: Prep: 45 min. + cooling Process: 20 min. + freezing YIELD:10 servings

Ingredients

  • 2 cups diced fresh or frozen rhubarb, thawed
  • 1-1/4 cups sugar, divided
  • 1/2 cup water
  • 2 tablespoons strawberry gelatin powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup miniature marshmallows
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract

Directions

  • 1. In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows.
  • 2. In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions.
  • 3. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 5 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1/2 cup: 300 calories, 18g fat (11g saturated fat), 68mg cholesterol, 95mg sodium, 33g carbohydrate (30g sugars, 1g fiber), 2g protein .

Reviews for Strawberry-Rhubarb Ice Cream

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MY REVIEW
wendypuddin1974
Reviewed Jun. 27, 2012

"I have made this recipe since it first came out in Taste of Home magazine two years ago! My husband & kids all absolutely LOVE this ice cream and it's a summer tradition I am expected to make at least several times a year. I tend to add extra cinnamon just for kicks. It's amazing!

*In response to the comments by others about marshmallows, it's more about texture than flavor, but hey, make it in whatever way makes you happy, it's ice cream....there is no such thing as a wrong way to make it!"

MY REVIEW
grandmaomaha
Reviewed Jul. 29, 2011

"Terrific!"

MY REVIEW
meadow
Reviewed May. 28, 2011

"Great recipe. I melted the marshmallows into the rhubarb, (I had originally thought this was what you were supposed to do, until my sister was asking where the marshmallows where afterwards, and I re-read the recipe). Planning on making it again this weekend, and will still melt the marshmallows, as it was great last time!"

MY REVIEW
meadow
Reviewed May. 28, 2011

"Great recipe. I melted the marshmallows into the rhubarb, (I had originally thought this was what you were supposed to do, until my sister was asking where the marshmallows where afterwards, and I re-read the recipe). Planning on making it again this weekend, and will still melt the marshmallows, as it was great last time!"

MY REVIEW
jjjjjab
Reviewed Aug. 12, 2010

"definitely takes a bit of time, however most of that is cooling in the refrige time. The flavor was awesome - nice to have a rhubarb recipe!! However leave out the marshmallows, they add nothing to the taste."

MY REVIEW
cocosmom0426
Reviewed Jul. 1, 2010

"Best ice cream ever!!"

MY REVIEW
luckyhill
Reviewed Jun. 27, 2010

"We tried this recipe last night...it was a big hit! I have already shared the recipe with other family members. My husband's only suggestion was leave out the marshmallows which he is not a fan of."

MY REVIEW
VLP
Reviewed Jun. 16, 2010

"I made my batch in a Rival 4-Qt electric ice cream freezer. I doubled the recipe so it took longer than 20 minutes but well worth the wait. It was very good and fun to make. This recipe is a keeper in our house!"

MY REVIEW
Myhusbandisthecook
Reviewed Jun. 7, 2010

"A little more time consuming than other recipes but well worth it. I don't really think it needs the salt or doesn't need a whole half teaspoon. My second attempt will be with the salt adjusted. Otherwise Very good!"

MY REVIEW
Seminoles
Reviewed May. 21, 2010

"I have a friend who loves anything strawberry-rhubarb flavored so I always try to surprise him with something new. This was wonderful! Sweet and creamy with just a hint of tartness. Turned out even better than I expected."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.