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Thursday, June 16, 2011

Rhubarb Ice Cream

Using fresh rhubarb for flavor
this is both tart and sweet.
You can't buy this great taste.
I've seen some recipes that bake
the rhubarb to get it soft.
I prefer cooking it down to a
usable puree on the stovetop.

4 stalks fresh rhubarb
1 cup sugar
1 cup water

Wash fresh rubarb,
remove any imperfections.
Cut rhubarb into 1" pieces and
place in a pot with sugar and water.
Bring to a boil and lower to simmer.
Cook until the rhubarb is broken down.
Let cool and place cooked rhubarb
in a strainer to remove excess liquid.
Refrigerate rhubarb puree.
Make rhubarb ice cream per
your ice cream machine instructions.
I use one pint heavy cream
and one pint light cream.

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