Native Rhubarb Ice Milk

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!

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