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Rhubarb Ice Cream




Source of Recipe


from rhubarb info com


List of Ingredients




for the rhubarb puree:
Use only the pink part of the stems for the pink colour.
Cook on stovetop or, roast for about 5 minutes in a 400 oven, mixed with sugar to taste and orange juice to moisten.
Then put into blender and puree.

for the ice cream:
2 c. milk
3/4 c. powdered confectioners sugar
8 egg yolks
1 c. pureed rhubarb, (1/2 pint)

Recipe



Heat the milk to hot.
Beat egg yolks and sugar together until white and creamy.
Slowly whisk 1/3 of hot milk to egg mixture.
Then pour and whisk egg mixture into remaining hot milk.
Cook over a low heat, whisking continuously until it coats the back of a spoon.
Strain, and let cool.
Mix in rhubarb puree and churn in ice cream machine until set.