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
Strawberry-Rhubarb Ice Cream
Strawberry-Rhubarb Ice Cream
Prep Time
45 min
Cook Time
20 min
Yield
5 cups
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
- 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.
- 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.
- When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 300 calories, 18g fat (11g saturated fat), 68mg cholesterol, 95mg sodium, 33g carbohydrate (30g sugars, 1g fiber), 2g protein.
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