Rhubarb Ginger Ice Cream
Recipe information
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Cooking:
45 min.
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Servings per container:
1
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Source:
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Ingredients for - Rhubarb Ginger Ice Cream

1. 3 cups sliced fresh or frozen rhubarb -
2. 2 cups sugar -
3. 1 cup milk -
4. 1 cup heavy whipping cream -
5. 2 teaspoons lemon juice -
6. 1 teaspoon minced fresh gingerroot -

How to cook deliciously - Rhubarb Ginger Ice Cream

1. Stage

Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally.

2. Stage

Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.

3. Stage

In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb.

4. Stage

Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

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