Rhubarb Ice Cream
From: Cindy, Maine, USA
Servings: 2 quarts [2 L]
IngredientsPreparation
  • 3 cups [750 mL] cleaned fresh rhubarb dices
  • 1 1/4 cups [260 g] sugar
  • 1 cup [250 mL] water
  • 2 tablespoons [30 mL] lemon juice
  • 1/4 teaspoon [1 mL] salt
  • 1/4 teaspoon [1 mL] red food coloring
  • 2 egg whites
  • 6 cups [1.5 L] whipping cream
  • Into a saucepan, mix together rhubarb dices, 3/4 cup [150 g] of the sugar and water.
  • Cover and cook until tender, for approximately 10 to 15 minutes.
  • Remove from heat and leave to cool slightly before mixing in lemon juice, salt and red food coloring.
  • Pour into an 8-cup [2-L] metal tray.
  • Freeze until firm.
  • Break-up frozen mixture into chunks.
  • Transfer into a chilled bowl.
  • Using an electric mixer, beat mixture until smooth.
  • Into a clean bowl, beat egg whites until soft peaks form.
  • Slowly beat in remaining sugar, beating until stiff peaks form.
  • Whip cream until stiff peaks form.
  • Fold egg whites mixture and whipped cream into smooth rhubarb mixture.
  • Freeze until firm.