Rhubarb & Honey Ice Cream
Source: EatingWell Magazine, April 2019
To make ahead: Refrigerate custard (Steps 1-3) and rhubarb (Steps 4-5) separately for up to 1 day. Freeze ice cream for up to 1 week.
Serving Size: 1/2 cup
259 calories; protein 4.6g; carbohydrates 26.1g; dietary fiber 0.3g; sugars 25.2g; fat 15.7g; saturated fat 9.1g; cholesterol 155.3mg; vitamin a iu 708.6IU; vitamin c 1.5mg; folate 21mcg; calcium 116.7mg; iron 0.4mg; magnesium 10.9mg; potassium 171.1mg; sodium 59.1mg.
2 fat, 1 other carbohydrate, 1/2 whole milk