Frozen rhubarb custard

6 Cups

Ingredients

Quantity Ingredient
½ pounds Rhubarb cut into 1 inch
Pieces (about 2 cups)
¼ cup Water
2 cups Half and half
3 Eggs beaten
1¼ cup Sugar
1 cup Whipping cream
1 teaspoon Orange peel grated
3 drops 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 manufacturer's directions. Makes about 6 cups.

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