STRAWBERRY-RHUBARB ICE CREAM

Strawberry-Rhubarb Ice Cream image

I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. -Mary Ann Hansen, St. Cloud, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 5 cups.

Number Of Ingredients 10

Previous Next

Ingredients

2 cups diced fresh or frozen rhubarb, thawed
1-1/4 cups sugar, divided
1/2 cup water
2 tablespoons strawberry gelatin powder
1/2 teaspoon ground cinnamon
1/2 cup miniature marshmallows
1 cup whole milk
1/4 teaspoon salt
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 300 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 95mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.