12ozrhubarb, fresh or frozen(about 3 cups chopped)
2tbspgranulated sugar
2tsplemon juice
14ozsweetened condensed milk
2tspvanilla extract
1tbsporange liqueur or vodka,optional
2cupscold heavy whipping cream
Instructions
Preheat the oven to 375, and line a baking sheet with parchment paper (or spray the baking sheet with non-stick spray).
Chop the rhubarb into 1/2 inch pieces, and spread it out onto the baking sheet. Sprinkle with the sugar and lemon juice.
Roast the rhubarb until soft, and the edges are starting to caramelize, about 15-20 minutes for fresh rhubarb, and 25 minutes if the rhubarb is still frozen.
Scrape the roasted rhubarb into a bowl. Refrigerate for 30-45 minutes, until cooled, then puree until mostly smooth.
In a large bowl, whisk together rhubarb puree with the sweetened condensed milk, vanilla and orange liqueur.
Separately, use an electric mixer to whip the cold heavy whipping cream until soft peaks form that hold their shape. Fold 1/3 of the whipped cream into the rhubarb mixture to loosen it up, then fold the rest of the whipped cream in until mostly combined.
Transfer the ice cream to a lidded ice cream container/s, and freeze until firm, about 6-8 hours.