Rhubarb Cream Cheese Ice Cream
Rhubarb Cream Cheese Ice Cream
Ingredients:
- 6 cups diced fresh rhubarb
- 2 cups sugar
- 2 cups water
- 1/4 cup lemon juice
- 1 red beet, sliced
- 2 lbs cream cheese, softened
- 3 cups milk
- 3 cups heavy cream
- 3 cups sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Method:
In a 2 quart saucepan over medium-low heat, combine rhubarb, 2 cups sugar, 2 cups water, lemon juice, and sliced beet. Simmer, uncovered, for 10 minutes, or until rhubarb is tender. Cool thoroughly and remove beet slices.
Combine cooled rhubarb mixture with cream cheese, milk, sugar, vanilla, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Refrigerate mixture for at least 2 hours then freeze in ice cream maker. Transfer to an airtight container and put in the freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.
makes 4 quarts
Merrill
Beets! No kidding. This was great. Do you think it would work swapping cream cheese with creme fraiche?
Posted 5-6-2009 ,
chEfrain
Yes, the beets are just to make the ice cream pink. I don’t like using food coloring and beets add a little sugar too. you can definitely swap out the cream cheese for creme fraiche. That sound like a delicious idea!
Posted 5-6-2009 ,