NO-CHURN RHUBARB GINGER ICE CREAM
MAKES 12 SERVINGS
HANDS-ON TIME 35 MINUTES
FREEZING TIME 5 HOURS
TOTAL TIME 53/4 HOURS
1 cup frozen raspberries, thawed 4 cups chopped trimmed rhubarb ½ cup granulated sugar 2 tsp lemon zest 1½ tsp grated fresh ginger 1⅓ cups diced crystallized ginger (optional) 1 300 ml can sweetened condensed milk 1¼ cups 35% whipping cream Place 8-inch square cake pan in freezer to chill. In liquid measure or small bowl, using immersion blender, purée raspberries; strain through fine-mesh sieve into medium saucepan, press on solids with back of spoon and scrape bottom of sieve to extract remaining pulp. Discard solids.
Stir rhubarb, sugar, lemon zest and 2 tbsp water into purée; bring to simmer over medium heat. Cook, stirring occasionally, until rhubarb is broken down, about 15 minutes. Remove from heat; stir in fresh ginger.
Scrape into large bowl set over separate bowl of ice water; let cool completely, stirring occasionally, about 7 minutes. Using immersion blender, purée until smooth. Reserve ¼ cup of the rhubarb mixture in small bowl; stir in crystallized ginger (if using). Stir condensed milk into remaining rhubarb mixture until combined.
In bowl, beat cream until stiff peaks form; fold into condensed milk mixture just until combined. Scrape half of the condensed milk mixture into chilled pan; spoon half of the reserved rhubarb mixture over top. Repeat with remaining condensed milk and rhubarb mixtures. Using butter knife, swirl together to create marble effect. Freeze for at least 5 hours before serving.
PER SERVING about 324 cal, 4 g pro, 17 g total fat (11 g sat. fat), 41 g carb (1 g dietary fibre, 35 g sugar), 63 mg chol, 57 mg sodium.