Rhubarb Ice Cream
Recipe information
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Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
-
Recipe Icon - Master recipes
Source:
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Ingredients for - Rhubarb Ice Cream

1. 4 cups sliced rhubarb -
2. 2 cups sugar -
3. 2 cups water -
4. 3 cups miniature marshmallows -
5. 3 tablespoons lemon juice -
6. 5 to 7 drops red food coloring, optional -
7. 2 cups heavy whipping cream, whipped -

How to cook deliciously - Rhubarb Ice Cream

1. Stage

In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.

2. Stage

Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.

3. Stage

Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.

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