Saturday, February 22, 2014

Rbubarb & Strawberry Ice Cream

From Erin Hill

3 cups sliced rhubarb (fresh or unthawed frozen)
2 cups sugar
2 cups water
1 cup sliced fresh strawberries
3 cups miniature marshmallows
2 Tbsp lemon juice
2 cups whipped cream

Combine rhubarb, sugar, water and strawberries. Bring to boil; reduce heat. Simmer, uncovered, 10-15 minutes or until fruit is very tender, stirring occasionally. Reduce heat. Add marshmallows and lemon juice. Cook and stir until marshmallows are melted. Transfer to a very large mixing bowl. Cover and chill 4 hours or overnight.

In a chilled mixing bowl beat whipping cream until soft peaks form. Fold cream into fruit mixture.

Freeze in ice cream maker. Transfer to freezer container, cover and freeze about 4 hours until firm.

Makes approx. 10 cups.

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