Rhubarb Ice Cream
|Rhubarb||2 Cup (32 tbs), cubed|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||2 , beaten|
|Heavy cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Egg whites||2 , unbeaten|
1 In a pan, combine rhubarb and 1/2 cup sugar.
2 Cook, covered for 15 minutes over low heat (do not add water)
3 Allow to cool.
4 In a bowl, combine egg yolks, cream, lemon juice and rhubarb.
5 Mix well.
6 Transfer to a refrigerator tray.
7 Freeze until firm.
8 Turn into a bowl and break in chunks.
9 Beat until fluffy, but not melted.
10 In another bowl, beat egg whites and 1/4 cup sugar.
11 Gradually fold into the ice cream.
12 Return to the refrigerator tray.
13 Freeze again.
14 Serve chilled.