MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb Crumble Ice Cream
 Categories: I scream, Grains, Fruits
      Yield: 3 Pints

      3 c  Fresh rhubarb; diced -OR-
      3 c  Frozen sliced rhubarb
    2/3 c  Sugar; +3/4 c, divided
    2/3 c  Water
      1 tb Butter
    1/3 c  Quick-cooking oats
      1 tb Brown sugar
    1/4 ts Ground cinnamon
  1 1/2 c  Heavy whipping cream
  1 1/2 c  Half & half cream
      1 ts Vanilla extract

  Place rhubarb, 2/3 cup sugar, and water in a small saucepan; bring
  to a boil, stirring occasionally. Reduce heat; simmer, until
  rhubarb is softened and mixture is thickened, 8 to 10 minutes. Cool
  completely.

  In a small skillet, melt butter over medium-high heat. Add oats,
  brown sugar, and cinnamon; cook and stir until oats are coated, 45
  to 60 seconds. Remove to a bowl; cool completely.

  In a bowl, whisk together cream, half-and-half, vanilla, and
  remaining sugar until sugar is completely dissolved. Fill cylinder
  of an ice cream maker no more than 2/3rds full. Freeze according to
  manufacturer's directions. During the last 5 minutes of processing,
  add oat mixture, breaking up any large crumbles before adding.

  Transfer half the ice cream to a 1-quart freezer container; drizzle
  with half the rhubarb mixture. Using a knife, cut through mixtures
  in a zigzag pattern to swirl. Repeat with remaining ice cream and
  rhubarb. Freeze, covered, until firm, about 4 hours.

  Recipe by Shannon Dobos, Calgary, Alberta

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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