Rhubarb-Strawberry Ice Cream

1. 1

   Combine rhubarb, sugar, water & strawberries in a pan.

2. 2

   Bring to a boil, reducing for 10-15 minutes, stirring.

3. 3

   Add marshmallows and lemon juice and cook until marshmallows are melted.

4. 4

   Put mixture into a large mixing bowl and refrigerate at least 4 hours.

5. 5

   In chilled bowl, beat whipping cream to soft peaks.

6. 6

   Fold into the fruit.

7. 7

   Add food coloring to make a soft pink color.

8. 8

   Put into ice cream maker and mix.

9. 9

   Freeze at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.