Rhubarb ice cream
Only use fresh eggs for this recipe.
Ingredients
- 600 g rhubarb, prepared and chopped (pink, forced rhubarb is milder than green summer rhubarb)
- 100 g caster sugar
- 100 g raspberries
- 1 cinnamon stick
- 100 g caster sugar
- 4 egg yolks
- 300 ml whipping cream, whipped
Method
- Line a loaftin with clingfilm and set aside. Preheat oven to 200 °C. Combine rhubarb, 100 g sugar, 4 tbsp water, raspberries and cinnamon stick in an ovenproof dish, mix well, cover dish with foil, bake for 35 to 40 minutes. Remove from oven, set aside to cool. Blend to a smooth consistency, pass through a fine-meshed sieve. Use 500 g of the rhubarb puree for the ice cream.
- In a bowl over a water bath with nearly boiling water, whisk the egg yolks with 100 g caster sugar until thick, pale and fluffy. Add rhubarb puree, mix well. Fold in whipped cream. Pour mixture into prepared loaftin, cover with clingfilm and freeze for several hours or overnight. Move from freezer to fridge 30 minutes before serving.
Variations
Use strawberries instead of raspberries. Use vanilla instead of cinnamon (in that case, add scraped seeds of one vanilla pod to baked rhubarb just before blending). Make more rhubarb puree than needed, use to make rhubarb smoothie, or rhubarb fool.