|
 |
 |
 |
 |
|
|
|
Frozen Rhubarb Custarddesserts, ice cream 1/2 lb rhubarb cut into 1 inch 1 pieces (about 2 cups) 1/4 cup water 2 cup half and half 3 eggs beaten 1 1/4 cup sugar 1 cup whipping cream 1 teaspoon orange peel grated 3 drop red food coloring In a medium saucepan, combine rhubarb and water; cover and simmer until tender, 5 to 10 minutes. Puree in blender or food processor; set aside. In a medium saucepan, combine half and half, eggs and sugar. Cook and stir over low heat until mixture thickens and coats a metal spoon. Stir in pureed rhubarb, whipping cream, orange peel and food coloring. Pour into canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 6 cups.
|
|
 
 |
|
|
|
