Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Total time: 3600 s
Yield: 3 Quarts
Cuisine: American
Ingredients: Rhubarb Sauce; 1 1/2 cups granulated sugar; 2 tbsp water; 1 tbsp finely shredded fresh orange peel; 6 cups fresh rhubarb, 1/2 in. pieces; Ice Cream Mix; 4 cups heavy whipping cream; 2 cups milk; 1 cup granulated sugar; 1 tbsp pure vanilla extract

Gene Johnsen @cook_2817967

South Dakota

Rhubarb Ice Cream

Gene Johnsen @cook_2817967

Saved

Ingredients

60 Minuets

3 Quarts

Rhubarb Sauce
1 1/2 cupsgranulated sugar
2 tbspwater
1 tbspfinely shredded fresh orange peel
6 cupsfresh rhubarb, 1/2 in. pieces
Ice Cream Mix
4 cupsheavy whipping cream
2 cupsmilk
1 cupgranulated sugar
1 tbsppure vanilla extract

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Steps

60 Minuets

1

Heat whipping cream and milk in saucepan over medium heat until bubbles begin to appear around edge of pan. Slowly add sugar, stirring constantly, 2-3 minuets or until sugar is dissolved. Immediately place saucepan in to another pan of ice water and cool to room temperature. Stir in vanilla, pour mixture into a large bowl, cover and chill in refrigerator for at least 4 hrs.
2

Rhubarb Sauce: Mix sugar, water, orange peel in saucepan to blend; bring to a boil. Stir in rhubarb, reduce heat; simmer uncovered, stirring often, until rhubarb is tender and mixture is thickened. Cool then refrigerate.
3

Stir in 3 cups of rhubarb sauce into cream mixture bowl. Pour mixture into a 1 gallon ice cream freezer. Freeze according to manufacturer's directions.