Rhubarb-Strawberry Ice Cream |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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I'm not sure where I got this recipe. It's a great way to use up the frozen rhubarb that you have to make room for this year's crop. Passive time is chilling time. Ingredients:
3 cups frozen rhubarb |
2 cups sugar |
2 cups water |
1 cup strawberry |
3 cups miniature marshmallows |
3 tablespoons lemon juice |
2 cups whipping cream |
red food coloring |
Directions:
1. Combine rhubarb, sugar, water & strawberries in a pan.
2. Bring to a boil, reducing for 10-15 minutes, stirring.
3. Add marshmallows and lemon juice and cook until marshmallows are melted.
4. Put mixture into a large mixing bowl and refrigerate at least 4 hours.
5. In chilled bowl, beat whipping cream to soft peaks.
6. Fold into the fruit.
7. Add food coloring to make a soft pink color.
8. Put into ice cream maker and mix.
9. Freeze at least 4 hours.
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