MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Berry Ice Cream
 Categories: I scream, Fruits, Dairy, Citrus
      Yield: 20 Servings
 
      3 c  Sliced rhubarb; do not thaw
           - frozen rhubarb
      2 c  Sugar
      2 c  Water
      1 c  Sliced fresh strawberries
      3 c  Miniature marshmallows
      3 tb Lemon juice
      2 c  Whipping cream
           Red food coloring (opt)
 
  In a 4 quart Dutch oven combine rhubarb, sugar, water, and
  strawberries. Bring to boiling; reduce heat. Simmer,
  uncovered, 10 to 15 minutes or until fruit is very tender,
  stirring occasionally. Reduce heat. Add marshmallows and
  lemon juice. Cook and stir until marshmallows are melted.
  Transfer to a very large mixing bowl. Cover and chill in
  the refrigerator 4 hours or overnight until completely
  chilled.
  
  In a chilled large mixing bowl beat whipping cream with an
  electric mixer until soft peaks form. Fold whipped cream
  into chilled fruit mixture. Stir in enough food coloring
  to reach desired color, if desired.
  
  Freeze ice cream mixture in a 4 or 5 quart ice cream
  freezer according to the manufacturers directions.
  Transfer to a freezer container. Cover and freeze about 4
  hours or until firm.
  
  Makes about 10 cups (twenty 1/2-cup servings).
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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... Things are seldom what they seem; skim milk masquerades as cream
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