Sunday, July 18, 2010

Easy as Hell Rhubarb Ice Cream

4-ish cups of diced rhubarb
2 cups whipping cream
1/4 cup sugar
3/4 cup sugar
1 tsp vanilla

Dice rhubarb and spread on a parchment lined baking sheet. Sprinkle with 1/4 cup sugar (I used vanilla sugar today, because I could). Roast in a 400 degree oven for 20 minutes. After roasting, toss rhubarby mess into a bowl and chill in fridge. Once chilled stir rhubarb into 2 cups cream, 1 tsp vanilla, and 1/2 cup sugar. Freeze according to ice cream maker instruction. Move to freezer-safe container and freeze until firm in freezer (or eat as soft serve).

The resulting ice cream is sweet and tart at the same time and is a gorgeous pink colour however my camera batteries are recharging so no picture until tomorrow.

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