Name: Strawberry-Rhubarb Ice Cream
Prep time: 45 min
Cook time: 45 min
Yield: 5
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry-Rhubarb Ice Cream

1. 2 cups diced fresh or frozen rhubarb, thawed -

2. 1-1/4 cups sugar, divided -

3. 1/2 cup water -

4. 2 tablespoons strawberry gelatin powder -

5. 1/2 teaspoon ground cinnamon -

6. 1/2 cup miniature marshmallows -

7. 1 cup whole milk -

8. 1/4 teaspoon salt -

9. 2 cups heavy whipping cream -

10. 1 teaspoon vanilla extract -

How to cook deliciously - Strawberry-Rhubarb Ice Cream

1. Stage

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.

2. Stage

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.

3. Stage

When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.