Rhubarb Ice Cream
from https://www.faithfullyglutenfree.com/

A simple no churn ice cream that incorporates stewed rhubarb - no ice cream machine required.

2 cups rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1 tin (300 ml) sweetened condensed milk
2 cups heavy whipping cream

Place the rhubarb, sugar, and lemon juice in a small sauce pan, stirring frequenly, cook over medium-high heat until the rhubarb is tender and falling apart, about 8-10 minutes. Stir in the vanilla extract. Refrigerate the stewed rhubarb for at least 1 hour, stirring once.

When the stewed rhubarb has chilled, stir it into the sweetened condensed milk in a large bowl.

In a deep, chilled bowl, beat the heavy whipping cream until stiff peaks form.

Stir about one cup of the whipped cream into the rhubarb mixture. This will help lighten it, and make it easier to fold in the remaining whipped cream.

Scrape the mixture into a plastic container, cover with a lid, and freeze overnight.

Makes 5 - 6 cups