Simply Strawberry Rhubarb Ice Cream
2 cups sliced fresh rhubarb
1 cup sliced fresh strawberries
1/2 cup sugar
1 1/2 tsp cornstarch
Dash of salt
2 cups half and half, chilled
1 cup Simply Orange Juice*, chilled
In a saucepan, whisk together, sugar, cornstarch and salt. Add rhubarb and strawberries, toss to coat. Cook over medium high heat, until bubbly and thick, and fruit is well cooked. Cool completely.
In a blender, blend together, half and half and rhubarb mixture. Blend or whisk in orange juice. Pour into ice cream maker and freeze according to manufacturers instructions.
Makes 1 1/2 quarts
Recipe by Amy Richardson