Frozen Rhubarb Custard Recipe
Yield: 6 CupsRecipe by luhu.jp
Ingredients:
1/2 lbs: Rhubarb cut into 1 inch,
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 tsp: Orange peel grated,
3: dr Red food coloring,
Directions:
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 manufacturers directions. Makes about 6 cups.
Source from luhu.jp
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 manufacturers directions. Makes about 6 cups.
Source from luhu.jp