Rhubarb Ginger Ice Cream

• 3 cups sliced fresh or frozen rhubarb
• 2 cups sugar
• 1 cup milk
• 1 cup heavy whipping cream
• 2 teaspoons lemon juice
• 1 teaspoon minced fresh gingerroot

1. Preheat oven to 375u0b0. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally.
2. Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled.
3. In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

frozen rhubarb, sugar, milk, heavy whipping cream, lemon juice, fresh gingerroot

Taken from www.tasteofhome.com/recipes/rhubarb-ginger-ice-cream/ (may not work)