RHUBARB AND STRAWBERRY ICE CREAM
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
- Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
- Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
- In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.
STRAWBERRY-RHUBARB ICE CREAM
I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. -Mary Ann Hansen, St. Cloud, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 95mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB ICE POPS
These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. -Donna Linihan, Moncton, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 pops.
Number Of Ingredients 8
Steps:
- Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.) , Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY RHUBARB ICE
Make and share this Strawberry Rhubarb Ice recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a 3 quart saucepan combine all ingredients.
- Heat mixture to boiling over medium heat stirring occasionally.
- Continue to cook until mixture bubbles and thickens,about 10 minutes.
- Remove mixture from heat and cool to room temp.
- Puree mixture in food processor with chopping blade (or in blender).
- Pour into container of ice-cream make and process into ice following manufacturers directions.
- Transfer to freezer container and freeze.
- Without an ice-cream maker, pour mixture into an 8 inch square metal pan.
- Cover with plastic wrap.
- Freeze mixture until firm.
- Break mixture into 1 inch chunks.
- Process frozen chunks in food processor (chopping blade) until smooth and fluffy.
- Put back in freezer until serving time.
- Just before serving let ice stand at room temp for 15 minutes to soften slightly.
Nutrition Facts : Calories 138.1, Fat 0.4, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 34.6, Fiber 2.9, Sugar 29.8, Protein 1.1
RHUBARB STRAWBERRY ICE
A nice summer treat served with either ginger ale or champagne. Can be frozen in a pan or made in a 2-quart ice cream freezer and freeze according to the manufacturer's directions. Time to make doesn't include freezing time
Provided by Calee
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- If using frozen rhubarb, thaw slightly.
- In medium saucepan combine rhubarb, 1/2 cup of the cranberry juice and sugar.
- Bring to boiling, reduce heat, cover and simmer for 5-8 minutes or until sugar is dissolved and rhubarb is tender.
- Remove from heat and stir in remaining cranberry juice and strawberries. Cool.
- Place half mixture in blender process until smooth. Transfer mixture to 9x9x2 inch nonmetal freezer-proof container.
- Repeat with remaining rhubarb mixture.
- Cover and freeze for 4-5 hours or until nearly firm.
- Break frozen mixture into small chunks and place in chilled large bowl.
- Beat with electric mixer on low to medium speed until smooth but not melted. Return mixture to container.
- Cover and freeze for at least 6 hours or until firm.
- To serve, scrape frozen mixture with small ice cream scoop. Scoop ice into dessert dishes. If desired, pour a little champagne or ginger ale around the fruit ice.
Nutrition Facts : Calories 142.4, Fat 0.3, Sodium 3.6, Carbohydrate 35.9, Fiber 1.8, Sugar 32, Protein 0.8
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