Strawberry-Rhubarb Ice Cream Recipe
Strawberry-Rhubarb Ice Cream Recipe photo by Taste of Home

Strawberry-Rhubarb Ice Cream Recipe

Publisher Photo
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
MAKES:10 servings
TOTAL TIME: Prep: 45 min. + cooling Process: 20 min. + freezing
MAKES: 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 McCormick® Pure Vanilla Extract

Nutritional Facts

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

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.
Originally published as Strawberry-Rhubarb Ice Cream in Taste of Home June/July 2010, p18

Nutritional Facts

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

Sweet White Wine

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

Reviews for Strawberry-Rhubarb Ice Cream

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Jul. 29, 2011

"Terrific!"

MY REVIEW
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
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
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."

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