Rhubarb Ice Cream
INGREDIENTS:
4 stalks rhubarb, about 1 1/4 lbs
1 cup water
3/4 cup sugar
1 cup heavy cream
1 cup skim milk
DIRECTIONS:
1. Trim the ends of the rhubarb stalks and chop them into 1/2″ pieces. Â Place the pieces in a saucepan with sugar and water on high heat.
2. Boil the rhubarb for about 10-15 minutes, or until broken down with a jelly-type consistency.
3. Remove the rhubarb from the saucepan, and blend or puree in a food processor until smooth. Place the pureed rhubarb in the refrigerator to cool for at least 2 hours.
4. Add cream and milk to the rhubarb and churn in an ice-cream machine for about 40 minutes, or until thick and creamy. Serve immediately, or freeze for a less-melty consistency.
Makes about 2 pints of ice cream.
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