Rhubarb Ice Cream Recipe
Ingredients
| Rhubarb | 2 Cup (16 tbs), cubed | |
| Sugar | 3/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Heavy cream | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Egg whites | 2 |
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.
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.
Chef
