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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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âI sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!â âDenise Linnett, Picton, Ontario Ingredients:
3 cups sliced fresh or frozen rhubarb |
2 cups sugar |
1 cup milk |
1 cup heavy whipping cream |
2 teaspoons lemon juice |
1 teaspoon minced fresh gingerroot |
Directions:
1. Place rhubarb in an ungreased 13-in. x 9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 30-40 minutes or until tender, stirring occasionally.
2. Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
3. In a large bowl, combine the milk, cream, lemon juice and ginger; stir in rhubarb.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
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