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A Homemade Ice-Cream-Recipe Using Rhubarb
Try a yummy ice-cream-recipe that is homemade and rhubarb- flavored.
A quick and basic homemade vanilla recipe can enhance so
many cake, pie and crisp desserts. The different
flavor combinations are endless.
If you have some simple ingredients like cream, vanilla
and milk, you can easily make ice-cream yourself. You
can flavor your ice-cream with any taste you like.
How about trying it with your rhubarb?
VANILLA ICE-CREAM-RECIPE
Combine the following ingredients in a bowl:
3/4 cup cold milk
1 1/2 tblsp. vanilla extract
pinch of salt
1 can sweetened condensed milk (14 oz.)
Set this bowl aside for now.
Beat in a large chilled bowl with an electric mixer
1 pint of heavy cream. Beat until you see stiff
peaks forming.
Gently fold the milk mixture into this whipped cream.
Place into a shallow dish and freeze for at least 5 hours.
Give it a good stir after a few hours, and then return to
the freezer in an airtight container. This mixture will keep
up to 10 days.
RHUBARB-STRAWBERRY ICE-CREAM-RECIPE
In a large pot, combine the following:
2 1/4 cups water
2 cups white sugar
3 cups frozen rhubarb (or fresh)
1 1/4 cups chopped strawberries
Bring to boiling point, and then simmer on low heat for
15 minutes until the fruit is very soft. Stir occasionally.
Reduce the heat and add:
3 cups of miniature marshmallows
2 1/2 tblsp. lemon juice.
Stir until marshmallows have melted.
Pour this mixture into a large bowl. Cover and
refrigerate overnight.
In a large bowl (chilled) beat 2 cups of whipping cream
with an electric mixer until peaks form. Gently fold this
cream mixture into the chilled rhubarb mixture.
Return to the freezer covered and in a proper container for
approximately 6 hours.
Add some variation to your ice-cream-recipe like chocolate
shavings or a crumble mixture just before the ice-cream is
frozen for the final time.
Crumble Mix
Flour, sugar and butter
Mix equal small amounts with a fork
Bake 10 minutes at 350F and cool
Break up and stir into ice-cream
You can add a little food coloring also
RHUBARB-FLAVORED ICE-CREAM
3 cups sliced rhubarb
2 cups white sugar
Bring to a boil and let simmer on low heat
until rhubarb is tender and sugar is
dissolved. Let cool.
Stir in 1 1/2 tsp. lemon juice.
Puree mixture in a blender.
In a separate chilled bowl, beat 1 cup of
heavy cream until stiff peaks form.
Gently fold in the rhubarb mix and place
in a shallow pan.
Freeze uncovered for at least one hour. Give
a few good stirs during this time, and then
cover and freeze overnight.
If you prefer an ice-cream machine
for your recipes, see what is available
in real-time at ebay.
