Sunday, November 4, 2012

Rhubarb Ice Cream

6 cups Raw Rhubarb
1 cup White Sugar
1 T Lemon Juice
Place rhubarb at the bottom of cookie sheet and sprinkle the cup of sugar evenly over the top. Bake 375 F for 30 min (raw rhubarb). Let cool in pan for a few minutes (so the blender doesn't melt). Then scoop into blender and blend briefly on low.
1 cup Heavy Cream
1 cup Skim Milk
Add to ice cream maker. Also add contents from blender. If desired thawed strawberries can be added near the end of the freezing cycle.
Yield: Approximately 1 Quart.
Calories: 1800 cals/quart
225/ half cup serving

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