Ingredients
2 cups diced fresh or frozen rhubarb, thawed1-1/4 cups sugar, divided1/2 cup water2 tablespoons strawberry gelatin powder1/2 teaspoon ground cinnamon1/2 cup miniature marshmallows1 cup whole milk1/4 teaspoon salt2 cups heavy whipping cream1 teaspoon vanilla extract
Preparation
In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows.
In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer’s directions.
When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
