Frozen rhubarb custard
6 Cups
| 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 |
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.