With the weather improving by the day, I was easily persuaded last week to impulse-buy my first ice-cream maker! With some fresh rhubarb in the fridge I decided to take it for a spin and make some rhubarb ice-cream. I wanted to achieve that classic confectionery combination of rhubarb and custard, so found a recipe for a traditional custard-based vanilla ice-cream and adapted to accommodate the rhubarb. Enjoy the recipe below and let us know how it works for you!
- 2 sticks of rhubarb
- 80g caster sugar
- 1tbsp butter
- 300g whole milk
- 200g double cream
- 4 free range egg yolks
- A few drops of vanilla extract
- The first step is to stew the rhubarb . Chop into chunks and heat in a pan with the butter, a tablespoon of sugar (to taste) and a splash of water if needed. Heat until soft, then set aside to cool.
- For the ice-cream, warm the milk, cream and vanilla extract over a low heat (do not allow to boil).
- In a separate bowl, whisk together the egg yolks and 70g of sugar until the mixture turns pale.
- Off the heat, spoon one ladle of the hot milk into the eggs and slowly stir before adding the remainder of the milk to the egg mixture.
- Pour back into the pan and heat on a very low heat, stirring continuously. The custard will begin to thicken. When it coats the back of a wooden spoon remove from the heat and cool for at least 4 hours.
- When cooled, pour the custard into your ice-cream maker or if you don't have an ice-cream maker, put the custard mixture in the freezer, taking out to stir after every 15-20 minutes.
- When the ice-cream is the consistency of soft serve ice cream, stir in the rhubarb and leave in the freezer overnight before serving.
Hopefully this ice-cream will transport you to the tastes of your childhood. I served mine with a quick strawberry coulis made by heating a few strawberries with a little sugar and water and washed it down with some elderflower cordial made by Bethan the day before!
Don’t forget there’s plenty more recipe ideas on the Make & Do section of the blog.
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[Photograph: Decorator’s Notebook]