Rhubarb Ice-Cream

A community recipe by starkusr

Not tested or verified by Nigella.com

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Introduction

my dad and i concocted this ice-cream when i was younger and since then we make it about three to five times at least in the summer this tastes amazing and i have given this recipe to about twenty people they have loved it so much! I strongly recommened it!!!!xox

Ingredients

Serves: 4

Metric Cups

500 grams rhubarb
250 grams caster sugar
156 millilitres double cream

18 ounces rhubarb
9 ounces superfine sugar
5½ fluid ounces heavy cream

Method

Rhubarb Ice-Cream is a community recipe submitted by starkusr and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash and chop the rhubarb into smallish pieces, put into a large pan along with the sugar and put the lid on. leave to boil until soft only be careful it doesn't boil over, you really do have to keep a watchful eye over it!.

Next pour the cream into the ice-cream maker and wait for a few minutes until slightly thick.

Now pour the rhubarb into the maker gradually and leave to mix. When the ice-cream is a thick consistency and the rhubarb and the cream has completely mixed pour into a freezer tight container just simply wait until thoroughly frozen and eat. Delicious!!!xox

Next pour the cream into the ice-cream maker and wait for a few minutes until slightly thick.