Rhubarb and Custard Ice Cream

Rhubarb and Custard Ice Cream
Celebrate the wonderful taste of fresh rhubarb with this ace cream. It’s simple to make and perfect for an afternoon treat.
Suitable for vegetarians
SERVES 8
Double cream 500ml pot
Orange 1, pared rind and juice
Egg yolks 4
Light Muscovado sugar, 175g (6oz)
Greek yogurt 200g tub
Rhubarb 500g (1lb 2oz) cut into chunks
1 Heat the cream with the pared orange rind in a pan over a gentle heat until it just comes to the boil. Leave to infuse 5 minutes. Whisk the egg yolks and 110g (4oz) of the sugar until thickened and light in colour. Add a little of the warmed cream mixture, stir well then add the rest of the cream. Pour the mixture back into the pan and stir continuously over a gentle heat until the custard is thick enough to coat the back of a spoon. Don’t let it boil or it may curdle. Strain it back into a large bowl, and cover closely with clingfilm. Discard the orange parings. Leave the custard to cool, then stir in the yogurt and chill the mixture.
2 Meanwhile, put the rhubarb in a pan with the juice from the orange (6-8 tablespoons) and the rest of the sugar. Cover and cook gently for 6 -7 minutes until the fruit is tender. Tip the rhubarb into a sieve over a large measuring jug or bowl. Leave like this for 10 minutes, or so, to let the juices drain through. You should have about 200ml (7 fl oz) juice. Reserve this for the sauce.
3 Mash the rhubarb roughly with a fork and when cold, stir it in to the custard. Pour into a plastic container and freeze until almost solid. Break up well with a fork, or better still, an electric hand mixer. Freeze again until almost solid, then break up again and freeze so the ice cream is smooth.
4 Taste the reserved rhubarb juice and add more sugar if it’s not sweet enough. Pour it into a small pan, bring to the boil and boil for about 10 minutes until it starts to get syrupy. Take the ice cream out of the freezer to the fridge about 40 minutes before serving to soften it.
COOK’S TIPS
If you have an ice cream maker, just put the rhubarb custard in and use as directed.  It’s less hassle than keep remembering to whisk it every few hours.
The ice cream will keep 2 months in the freezer.
VARIATION
Add any fruit puree to this basic custard mix. Or you could be clever and make a ripple ice cream –just layer almost frozen custard with fruit puree and swirl the mixtures.
Recipe taken from Year Round Dairy Cookbook.

Celebrate the wonderful taste of fresh rhubarb with this ice cream. It’s simple to make and perfect for an afternoon treat.

Rhubarb Icecream

Rhubarb Icecream

Suitable for vegetarians
Serves 8

Double cream 500ml pot
Orange 1, pared rind and juice
Egg yolks 4
Light Muscovado sugar, 175g (6oz)
Greek yogurt 200g tub
Rhubarb 500g (1lb 2oz) cut into chunks

1 Heat the cream with the pared orange rind in a pan over a gentle heat until it just comes to the boil. Leave to infuse 5 minutes. Whisk the egg yolks and 110g (4oz) of the sugar until thickened and light in colour. Add a little of the warmed cream mixture, stir well then add the rest of the cream. Pour the mixture back into the pan and stir continuously over a gentle heat until the custard is thick enough to coat the back of a spoon. Don’t let it boil or it may curdle. Strain it back into a large bowl, and cover closely with clingfilm. Discard the orange parings. Leave the custard to cool, then stir in the yogurt and chill the mixture.

2 Meanwhile, put the rhubarb in a pan with the juice from the orange (6-8 tablespoons) and the rest of the sugar. Cover and cook gently for 6 -7 minutes until the fruit is tender. Tip the rhubarb into a sieve over a large measuring jug or bowl. Leave like this for 10 minutes, or so, to let the juices drain through. You should have about 200ml (7 fl oz) juice. Reserve this for the sauce.

3 Mash the rhubarb roughly with a fork and when cold, stir it in to the custard. Pour into a plastic container and freeze until almost solid. Break up well with a fork, or better still, an electric hand mixer. Freeze again until almost solid, then break up again and freeze so the ice cream is smooth.

4 Taste the reserved rhubarb juice and add more sugar if it’s not sweet enough. Pour it into a small pan, bring to the boil and boil for about 10 minutes until it starts to get syrupy. Take the ice cream out of the freezer to the fridge about 40 minutes before serving to soften it.

Cook’s Tips
If you have an ice cream maker, just put the rhubarb custard in and use as directed.  It’s less hassle than keep remembering to whisk it every few hours.

The ice cream will keep 2 months in the freezer.

Variation
Add any fruit puree to this basic custard mix. Or you could be clever and make a ripple ice cream –just layer almost frozen custard with fruit puree and swirl the mixtures.

Recipe taken from Year Round Dairy Cookbook.

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