Better Homes and Gardens Erin Hill's Strawberry and Rhubarb Ice
- Ready In:
- 24hrs 30mins
- Ingredients:
- 7
- Serves:
-
20
ingredients
- 3 cups fresh rhubarb, sliced
- 2 cups sugar
- 2 cups water
- 1 cup strawberry, sliced
- 3 tablespoons lemon juice
- 3 cups miniature marshmallows
- 2 cups whipping cream
directions
- Combine rhubarb, sugar, water, and strawberries in a saucepan.
- Bring to a boil; reduce heat and simmer for 15 minutes until fruit is tender, stirring occasionally.
- Reduce heat; add lemon juice and marshmallows; cook until marshmallows are melted.
- Remove to a large mixing bowl.
- Refrigerate overnight.
- In another chilled mixing bowl, beat the whipping cream until soft peaks form.
- Fold into fruit mixture; freeze the ice cream in an ice cream maker.
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Reviews
-
Great recipe! Easy to slam together & chill overnight - then just whip the cream & go! Amazing texture - not at all gummy as I worried - smooth & creamy, Added a 1/2t of lemon zest as I was a little short on rhubarb. Total keeper recipe! Served alongside a pig pickin' cake & it was deeeelicious! Did add some red food coloring to enhance the lovely pinkness.<br/>Thanks for sharing Dienia!
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Tere aren't enough stars on the scale for this recipe (Mr B gave it 8 out of 5!). Easy to make and tastes fabulous. I didn't refrigerate overnight at step 5, but I did let the mixture chill completely. The recipe makes way too much for my little ice cream mixture to cope with, so I just froze this in the freezer. You will need to allow at least 8 hours freezing time if you do it this way. Thanks Dienia for a great recipe.
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