No-churn rhubarb and custard ripple ice cream

Name: No-churn rhubarb and custard ripple ice cream
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Yield: 10
Ingredients: 200 g fresh or frozen and thawed rhubarb, cut in 1/2-in. pieces; 1 1/4 cups granulated sugar, divided; 398-mL can evaporated milk; 1/4 cup instant vanilla custard powder, such as Bird's; 1 cup 5% cream

Prep Time20 mins
Total Time2 hrs 45 mins
Makes10 servings

Photo: Carmen Cheung

Stretch rhubarb season well into summer with this creamy, easy-to-make frozen treat.

Ingredients

200 g fresh or frozen and thawed rhubarb, cut in 1/2-in. pieces
1 1/4 cups granulated sugar, divided
398-mL can evaporated milk
1/4 cup instant vanilla custard powder, such as Bird's
1 cup 5% cream

Nutrition (per serving)

Protein 4g, Carbohydrates 34g, Fat 12g, Sodium 69mg.

Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung