Strawberry-Rhubarb Ice Cream

• 2 cups diced fresh or frozen rhubarb, thawed
• 1-1/4 cups sugar, divided
• 1/2 cup water
• 2 tablespoons strawberry gelatin powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup miniature marshmallows
• 1 cup whole milk
• 1/4 teaspoon salt
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

1. 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.
2. In a large saucepan, heat the milk, salt and remaining sugar to 175u0b0. 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.
3. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

frozen rhubarb, sugar, water, strawberry gelatin powder, ground cinnamon, marshmallows, milk, salt, heavy whipping cream, vanilla

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