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Export 5 ingredients for grocery delivery
Step 1
Add rhubarb, sugar and salt to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Add cornstarch and cook for another minute. Remove from heat and stir in the vanilla extract. Set aside and let cool to room temperature.
Step 2
In a large bowl, begin whipping your heavy whipping cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.
Step 3
After your cream is fully whipped, fold in the condensed milk. Using the hand mixer, mix on low for a few seconds until fully combined.
Step 4
Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined.
Step 5
Pour the ice cream mixture in the bottom of a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.
Step 6
Remove the ice cream from the freezer a few minutes before serving.
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