Rhubarb Ice CreamINGREDIENTS:
4 stalks rhubarb, about 1 1/4 lbs [about 3 cups diced rhubarb]
1 cup water
3/4 cup sugar
1 cup heavy cream
1 cup skim milk
1. Trim the ends of the rhubarb stalks and chop them into 1/2″ pieces. Place the pieces in a saucepan with sugar and water on high heat.
2. Boil the rhubarb for about 10-15 minutes, or until broken down with a jelly-type consistency.
3. Remove the rhubarb from the saucepan, and blend or puree in a food processor until smooth. Place the pureed rhubarb in the refrigerator to cool for at least 2 hours.
4. Add cream and milk to the rhubarb and churn in an ice-cream machine for about 40 minutes, or until thick and creamy. Serve immediately, or freeze for a less-melty consistency.
Makes about 2 pints of ice cream.
http://www.sugarlaws.com/rhubarb-ice-cream (accessed 25 May 2009. We like to give credit where credit is due.)
As with any fresh ice cream recipe, I've found you need to eat the product as quickly as possible for it to taste its best. So if you can't handle two pints yourself, invite a friend or two over the day you make it.
I'd love to hear comments from any foodies out there.