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Rhubarb Ice Cream

Farm.Fares's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
14 Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Ingredient: 
Rhubarb
Servings: 
6

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 143

% Daily Value*

Total Fat 16 g25%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 116.5 mg38.8%

Sodium 35.3 mg1.5%

Total Carbohydrates 28 g9.5%

Dietary Fiber 0.74 g3%

Sugars 25.6 g

Protein 3 g6.1%

Vitamin A 14% Vitamin C 7.7%

Calcium 6.9% Iron 1.4%

*Based on a 2000 Calorie diet

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Rhubarb Ice Cream Recipe