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Rhubarb Ice Cream
Ingredients:
3 c. thinly sliced fresh or frozen rhubarb
2 c. sugar
1 tsp. lemon juice
1 c. heavy whipping cream
3 c. thinly sliced fresh or frozen rhubarb
2 c. sugar
1 tsp. lemon juice
1 c. heavy whipping cream
Directions:
Place rhubarb in an ungreased 13x9x2" baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375 for 30-40 minutes or until tender, stirring occasionally. Cool slightly. process in batches in blender. Transfer to a bowl; cover and refrigerate until chilled. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form. Gradually fold in rhubarb mixture. Transfer to a shallow 2 qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight. Makes 2 3/4 c.
Place rhubarb in an ungreased 13x9x2" baking dish; sprinkle with sugar; toss to coat. Cover and bake at 375 for 30-40 minutes or until tender, stirring occasionally. Cool slightly. process in batches in blender. Transfer to a bowl; cover and refrigerate until chilled. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form. Gradually fold in rhubarb mixture. Transfer to a shallow 2 qt. freezer container. Freeze, uncovered, for 1 hour, stirring every 15 minutes. Cover and freeze overnight. Makes 2 3/4 c.
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