RHUBARB-STRAWBERRY ICE CREAM

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Rhubarb-Strawberry Ice Cream image

I'm not sure where I got this recipe. It's a great way to use up the frozen rhubarb that you have to make room for this year's crop. Passive time is chilling time.

Provided by Krsi Sue

Categories     Frozen Desserts

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 8

3 cups frozen rhubarb
2 cups sugar
2 cups water
1 cup strawberry
3 cups miniature marshmallows
3 tablespoons lemon juice
2 cups whipping cream
red food coloring

Steps:

  • Combine rhubarb, sugar, water & strawberries in a pan.
  • Bring to a boil, reducing for 10-15 minutes, stirring.
  • Add marshmallows and lemon juice and cook until marshmallows are melted.
  • Put mixture into a large mixing bowl and refrigerate at least 4 hours.
  • In chilled bowl, beat whipping cream to soft peaks.
  • Fold into the fruit.
  • Add food coloring to make a soft pink color.
  • Put into ice cream maker and mix.
  • Freeze at least 4 hours.

Nutrition Facts : Calories 381.1, Fat 17.7, SaturatedFat 11, Cholesterol 65.2, Sodium 32, Carbohydrate 57.1, Fiber 1.1, Sugar 49.9, Protein 1.6

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