A Homemade Ice-Cream-Recipe
Rhubarb Flavored Ice Treats
Try a yummy ice-cream-recipe that is homemade and rhubarb- flavored.
A quick and basic homemade vanilla ice cream can enhance so many cakes, pies and crisp desserts. The different flavor combos 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?
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.
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-milk recipe like chocolate
shavings or a crumble mixture just before the ice-cream is
frozen for the final time.
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
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.
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