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Rhubarb Ice Cream

212

Rhubarb Ice Cream

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 cups finely chopped rhubarb

  • 1 cup 35% cream

  • 1/2 300-mL can sweetened condensed milk

Instructions

  • BOIL rhubarb in a medium saucepan (without added water) over high until tender and all liquid has evaporated, about 10 min. Rhubarb should measure about 1/3 cup. Chill until rhubarb is completely cooled.

  • BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk and rhubarb until just combined. Mixture should be smooth and fluffy.

  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.

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