Recipe: Rhubarb Ice Cream

Ingredients

Prepare a slurry by mixing 1/4 cup of milk with cornstarch and set aside.
In a saucepan, combine the remaining milk, cream, sugar, corn syrup, and salt; bring to a boil and cook for 4 minutes.
Stir in the slurry and continue to boil until thickened, about 2 minutes.
In a bowl, whisk cream cheese with 1/4 cup of the hot milk mixture until smooth, then whisk in the remaining milk mixture.
Chill the mixture in a plastic bag submerged in ice water or in the fridge until ready to use.
Purée the rhubarb jam until smooth.
Combine the rhubarb purée with the ice cream base until well blended.
Churn half of the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer to a storage container and freeze until set, at least 4 hours.
Let the ice cream sit at room temperature for 5 to 10 minutes before serving.

Servings

4 servings

Calories

250

Total fat

15g

Total carbohydrates

25g

Total protein

Sodium

150mg

Cholesterol

40mg