Frozen Rhubarb Custard Recipe




Frozen Rhubarb Custard Ingredients

1/2 lb rhubarb cut into 1 inch
1 pieces (about 2 cups)
1/4 cup water
2 cup half and half
3 eggs beaten
1 1/4 cup sugar
1 cup whipping cream
1 tsp orange peel grated
3 drop red food coloring

A Recipe for
Frozen Rhubarb Custard

 

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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This is a recipe for Frozen Rhubarb Custard from the recipe cookbook of Recipes-to-go (Dessert)


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Frozen Rhubarb Custard

The trouble with eating Italian food is that five or six days later you're hungry again.

George Miller






Frozen Rhubarb Custard Directions

In a medium saucepan, combine rhubarb and water; cover and simmer
until tender, 5 to 10 minutes. Puree in blender or food processor;
set aside. In a medium saucepan, combine half and half, eggs and
sugar. Cook and stir over low heat until mixture thickens and coats a
metal spoon. Stir in pureed rhubarb, whipping cream, orange peel and
food coloring. Pour into canister. Freeze in ice cream maker
according to manufacturer's directions. Makes about 6 cups.

Serves: 6

 

 

 

 

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Frozen Rhubarb Custard Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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