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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Ice Cream Recipe

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This recipe for Rhubarb Ice Cream is from Big Grandma's Family Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c cut up rhubarb
¼ c water
¼ tsp salt
¼ c sugar
1 egg
¼ sugar
Dash salt
¼ c milk
⅓ c orange juice
2 tsp grated orange rind
¾ c whipping cream
Directions:
Directions:
Combine rhubarb, water, ¼ tsp salt and ¼ c sugar in small sauce pan. Bring to a boil, turn down heat, cover and simmer until mixture forms into sauce, about 10 minutes. Cool and chill.

Beat egg, ¼ sugar and salt together in top of double boiler. Stir in milk and cook over simmering water, stirring constantly until thick. Remove from heat and chill. Add to prepared rhubarb along with orange juice and beat with rotary beater to blend well. Stir in orange rind. Whip cream until stiff and fold into rhubarb mixture. Spoon into ice cube trays or molds.

Freeze until mushy. Scrape mixture from sides and bottom of container and beat with a fork. Repeat this freezing and beating twice more, then freeze until firm.
Personal Notes:
Personal Notes:
The inside of the ice cube trays used to come out and you would be left with just a tray.

 

 

 

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