Better Homes and Gardens Strawberry and Rhubarb Ice Cream

Dienia B.'s Note:

Better Homes and Gardens, February 2005. This looked so good I didn't want to lose it.

• Total Time: 24 hrs 30 mins
• Prep Time: 24 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 20

• 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:

1. Combine rhubarb, sugar, water and strawberries in a saucepan.
2. Bring to a boil; reduce heat and simmer for 15 minutes until fruit is tender, stir occasionally.
3. Reduce heat and add lemon juice and marshmallows; cook until marshmallows are melted.
4. Remove to a large mixing bowl.
5. Refrigerate overnight.
6. In another chilled mixing bowl, beat the whipping cream until soft peaks form.
7. Fold into fruit mixture; freeze the ice cream in an ice cream maker.

Reviews

[Buster's friend]

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.
Thanks for sharing Dienia!

[Mrs B]

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.