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INGREDIENTS

1 14-oz. can sweetened condensed milk
1 cup rhubarb sauce
1 tsp. vanilla extract
2 cups cold heavy whipping cream

PREPARATION

  • In a large bowl, combine sweetened condensed milk, rhubarb sauce and vanilla extract. 
  • In a second bowl, beat cold heavy whipping cream until stiff peaks form. 
  • Gently fold the whipped cream, 1 ladleful at a time, into the condensed milk mixture. 
  • Freeze in an airtight container 4 hours before serving.

This article appears in June 2017.

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