We've had the warmest weather of the year last week and so we can't help ourselves getting ready for summer. Thinking about warmer weather, basking in the sunshine and enjoying some yummy gelato! This week we had to share with you a creamy rhubarb ice cream recipe.
450g rhubarb, chopped
200ml whole milk
3 egg yolks
400ml double cream
Red food colouring (optional)
Mix the rhubarb with the sugar and a tiny splash of water in a pan on a medium heat until the mixture is pulpy, about 10 – 15 minutes. If the fruit isn’t as pink as you’d like, add a drop of food colouring. Pour the stewed rhubarb into a measuring jug – it should give you about 400ml. Make it up to 600ml with the milk. Mix in a food processor or with hand blender until smooth.
Put 3 yolks into a bowl, or straight into a cold saucepan, and stir in the rhubarb mixture slowly. Place the pan over a low heat and stir until the custard has thickened. The custard is ready when you notice a change in consistency on the back of your spoon. Leave to cool completely, then whisk in the cream.
Churn in a machine, or stir-freeze: put the tub in your freezer, then every 30 minutes mash the frozen edges or fork or hand blender, until smooth and firm.
Recipe and photography by Giedre Augustinaviciute