Native Rhubarb Ice Milk - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Native Rhubarb Ice Milk



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    1 1/2 Cups Chopped Rhubarb
    1/4 Cup Sugar
    1/2 tsp. Fine Sea Salt
    2 tsp. Lemon Juice
    1 Can Sweetened Condensed Milk (1- 14 oz can)
    2 1/2 Cups Milk
    1 tsp. Pure Vanilla Extract

    Place the rhubarb, sugar, salt, and lemon juice in a small heavy bottomed pot. Cook covered over medium heat for about 10 minutes stirring occasionally until very soft. Puree or mash thoroughly. Cool thoroughly.

    Place the condensed milk in a bowl. Gradually whisk in the rhubarb puree followed by the milk and vanilla. Whisk until smooth. Freeze in an ice cream machine according to manufacturers directions. Transfer to a container and place in freezer to for a firmer ice milk.

    Serve in chilled bowls garnished with rhubarb and enjoy!