RHUBARB GINGER ICE CREAM
"I sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!" -Denise Linnett, Picton, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 25mg sodium, Carbohydrate 54g carbohydrate (52g sugars, Fiber 1g fiber), Protein 2g protein.
GINGER NUT ICE-CREAM WITH RHUBARB SAUCE
This ice-cream recipe is a re-freshing dessert or snack on a hot day. Any cookie, chocolate bar or honeycomb can be used in place of ginger nut biscuits= or you can add a dash of liquer to the ice-cream, if liked.
Provided by the.fashion.babe
Categories Frozen Desserts
Time 25m
Yield 4-6 ice-creams, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
- In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
- Serve ice-cream topped with rhubarb.
Nutrition Facts : Calories 692.2, Fat 33.3, SaturatedFat 20.4, Cholesterol 132, Sodium 245.9, Carbohydrate 92.6, Fiber 4.4, Sugar 80.9, Protein 11.6
GINGERED RHUBARB WITH VANILLA ICE CRAM
Can be prepared in 45 minutes or less. Makes use of a microwave.
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwavable-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint. (The gingered rhubarb may also be served as a compote.)
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