Ingredients
3 cups sliced fresh or frozen rhubarb2 cups sugar1 cup milk1 cup heavy whipping cream2 teaspoons lemon juice1 teaspoon minced fresh gingerroot
Preparation
Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally.
Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
