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A Homemade Ice-Cream-Recipe
A quick and basic homemade ice-cream-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 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.
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 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.
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