Recipe
RHUBARB ICE CREAM
Serves: 8
Preparation time: 1 hour If they like it, it serves 8 otherwise
Cooking time: 30 minutes
Totaltime: 1 hour 30 minutes
Ingredients
- 1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups
- 1 cup sugar
- 3 large egg yolks
- 2/3 cup whole milk
- 1 cup heavy cream
Preparation
-
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl.
Whisk egg yolks lightly. In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl.
Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight.
Freeze in an ice-cream maker to manufacturer's instructions. (Adapted from Williams-Sonoma Taste)
main ingredients:
type of dish:
dessert
cuisine:
United-Kingdom
specific recipes:
quick-and-easy
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Armagnac ice cream
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Cream of pumpkin soup
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Rhubarb tart with orange-ginger glaze
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Rhubarb and red wine jelly
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