Rhubarb Ice Cream

I'm having second thoughts about not putting "no ice cream maker required" in the title, but it seemed like a lot of information for a title. This was on the June cover of Chatelaine magazine and the link to their site for further ice cream flavours is below. Next round will be the salted caramel.

The recipe only calls for cream, sweetened condensed milk and a vanilla bean as the base. Place these in a standing mixer for four minutes and then freeze it for at least six hours. If you want a flavour other than vanilla, Chatelaine provides some interesting options to choose from. What I found with my first batch was a mixture with a lot of ice crystals in it. The result tasted more icy than creamy. Apparently the faster you can freeze the product, the fewer ice crystals will form in it. With the next batch I mixed the ingredients together, put everything in the freezer for five minutes, including the mixing bowl and then mixed it for the allotted time. Once the recipe was transferred back into a storage container, I placed it in the freezer and mixed it periodically with a whisk as it froze. The result was more in line with the texture I am familiar with.

Rhubarb offers a fresh take on this little number. The stuff grows like a weed in this province and I find people are more than happy to get rid of it. The tart and sweet combo's a winner for me.

Adapted from: http://www.chatelaine.com

Serves 2-3

Ingredients

• 2 cups finely chopped rhubarb
• 1 cup 33% cream
• 150 ml of sweetened condensed milk

Method

Place a pot on medium heat to warm it. Add the rhubarb, mixing it well to let the water evaporate from it. Increase the heat to a medium-high temperature and keep stirring for about 3 minutes or until the rhubarb is mushy. Set aside and let cool to room temperature.

Place the cream and condensed milk in the bowl of a standing mixer. Place the bowl and contents in the freezer for 5 minutes. Once chilled, mix the ingredients for about 4 minutes. Transfer the ice cream mix into a storage container and freeze for at least 6 hours before serving.