Rhubarb Ice Cream With Honey Scented Strawberries And Whipped Cream Recipes

STRAWBERRY-RHUBARB ICE CREAM

Steps:

• In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

RHUBARB ICE CREAM

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft., Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour., Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.

RHUBARB ICE CREAM

Steps:

• Gather the ingredients.
• In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
• Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
• Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
• Freeze, following ice cream freezer directions.
• Serve and enjoy!

STRAWBERRY WHIPPED CREAM

Steps:

• Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.

RHUBARB ICE CREAM WITH HONEY-SCENTED STRAWBERRIES AND WHIPPED CREAM

Steps:

• Place rhubarb, sugar, 2 tablespoons water, and lemon juice in a large saucepan. Cook over medium-high heat until rhubarb is very soft and most of the liquid has evaporated. Transfer to the jar of a blender and carefully blend until smooth. Transfer rhubarb puree to refrigerator until chilled.
• In a medium heatproof bowl, whisk eggs just to combine; set aside.
• In a large heavy-bottomed saucepan, mix together cream, milk, honey, and salt. Place over medium-high heat and cook until mixture barely begins to simmer; reduce heat to medium.
• Slowly whisk in 1/2 cup cream mixture into eggs. Repeat process with another 1/2 cup cream. Slowly stir egg mixture into saucepan with cream using a heatproof spatula. Cook, stirring constantly until mixture is thickened and coats the back of a spoon, about 1 to 2 minutes.
• Strain custard through a fine-mesh strainer into a bowl set in an ice-water bath. Using a clean spatula, stir custard occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 2 hours and up to overnight.
• Whisk 1 1/2 cups rhubarb puree into chilled custard. Transfer custard to an ice cream maker and freeze according to manufacturer's instructions. Meanwhile, place a 1 quart container in the freezer and freeze until ice cream is ready. Transfer ice cream to chilled container and stir in remaining 1/2 cup rhubarb puree. Serve ice cream immediately with honey-scented strawberries and whipped cream or for firmer ice cream, transfer to freezer for at least 4 hours and up to 3 days.

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.