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Rhubarb ice cream

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Rhubarb ice cream


Author: Aušra

Date:

This is the best ice cream that I have ever made – this is what said my hubby. But I prepare ice cream rarely, so maybe he just doesn’t remember other ice cream taste 🙂 Anyway, these ice cream is very delicious because of mild sourness of rhubarbs and strawberries gives very nice pink colour.

Rhubarb ice cream

Time needed:
Yields: 4 servings
Calories: 434 kcal / serving

Ingredients:
1 cup = 237 ml

  • 450 g rhubarbs, cut in chunks
  • 100 g strawberries, washed and cut in chunks
  • 1 1/4 cup sugar
  • 1 tbsp. lemon juice
  • pinch salt
  • 3 large egg yolks
  • 2/3 cup milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract

Directions:

  • In a saucepan combine rhubarb, strawberries, 1 cup sugar, lemon juice and salt. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes.
  • Uncover and continue to cook over medium heat, stirring frequently until rhubarb mixture has a soft jam like consistency, about 20 minutes.
  • If you like, strained the rhubarb mixture through a fine-meshed sieve into the bowl, if you want smooth ice cream.
  • Whisk egg yolks lightly.
  • In a saucepan combine milk and remaining sugar. Bring to a boil.
  • Carefully pour milk into egg yolks, whisking all the time. Return to saucepan and cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes.
  • Using a fine-meshed sieve, strain into a bowl to catch any of the egg that might have cooked.
  • Add rhubarb mixture, cream, and vanilla extract.
  • Refrigerate for at least 2 hours or overnight.
  • Pour chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
  • Then freeze ice cream and enjoy!

Source: daisy”s world

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