Ingredients
Scale
Ice Cream
- 4 cups full fat plain yogurt
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Sauce
- 4 cups chopped rhubarb
- 1/2 teaspoon shredded lime peel/zest
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Lay several layers of cheesecloth (or paper towels) inside a large colander and place yogurt on cheesecloth to strain liquid into a bowl. Let yogurt strain for about 20-30 minutes in the refrigerator.
- Meanwhile, in a saucepan, stir together rhubarb, lime peel, sugar and water. Heat over medium high heat until boiling; cover and cook until rhubarb is falling apart tender, about 7-10 minutes. Remove cover and cook away liquid until desired consistency. (I like mine rather thick, this takes about 5 minute of cooking.) Cool completely.
- Place yogurt (which will be have reduced to about 3 cups) in a bowl and mix together thoroughly with sugar and vanilla. (Taste to see if you’d prefer more sugar!) Add to an ice cream maker and follow manufacturer’s instructions for processing.
- Place finished ice cream into freezer-safe container (like a plastic bowl with resealable lid) and swirl in rhubarb sauce, just barely mixing. Serve immediately or freeze for an hour to harden slightly. Remove from freezer 10 minutes before serving to make scooping easier.