Better Homes and Gardens Erin Hill's Strawberry and Rhubarb Ice
Recipe: #14799
October 19, 2014
Categories: Desserts, Ice Cream Maker, Gluten-Free, No Eggs, Vegetarian, more
"From Erin Hill (all praise and glory go to her ")I am so glad you enjoy this recipe. I submitted this recipe to the BH&G recipe contest in 2005 and, to my surprise, won not only the category, but the entire year. I'm pretty sure I need to whip up a batch - my rhubarb is HUGE this year!!!" goood recipe from Better Homes and Gardens, Feb 2005"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (233.2 g)
- Calories 416.9
- Total Fat - 11.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 68 mg
- Sodium - 565.5 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 0.6 g
- Sugars - 62.7 g
- Protein - 11.3 g
- Calcium - 28.5 mg
- Iron - 0.9 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine rhubarb, sugar, water, and strawberries in a saucepan.
Step 2
Bring to a boil; reduce heat and simmer for 15 minutes until fruit is tender, stirring occasionally.
Step 3
Reduce heat; add lemon juice and marshmallows; cook until marshmallows are melted. Remove to a large mixing bowl.
Step 4
Refrigerate overnight.
Step 5
In another chilled mixing bowl, beat the whipping cream until soft peaks form.
Step 6
Fold into fruit mixture; freeze the ice cream in an ice cream maker.
Tips
No special items needed.
0 Reviews
You'll Also Love
