Wednesday, June 06, 2012

Rhubarb ice cream

There is only so much rhubarb cake you can eat and to have a bit of a change in our method of consuming the allotment grown rhubarb we have been experimenting with rhubarb ice cream. 

It is delicious, I would dare to suggest it to be even better than chocolate ice cream...maybe...it's definitely simpler to make than chocolate ice cream so it gets the points there! An other bonus of the rhubarb ice cream is that you can't buy it in the shops. It's always nice to make something when you know you can't buy a better tasting version from the supermarket for half the price the ingredients cost you. A lesson learnt from my sad attempt at making houmous...it is the one thing that is guaranteed to be shop bought in this house every time!

To make rhubarb ice cream all you need is 4 stalks of rhubarb, 100 grams of sugar and 300ml double cream and you have yourself a yummee treat.

So here it goes:
1. chop up the rhubarb to chunks, sprinkle with little bit of the sugar, roast for 20 minutes (or until tender) in 180c



2. Let them cool down a bit and then pure, add sugar and cream and mix quickly


3. Put it in the ice cream maker and wait with a spoon in your hand for the pink creamy gorgeousness to be ready



We tucked in straight away so there is no beautiful picture of the finished product (hence the very elegant tupperware picture) so you just need to imagine a scoop of beautifully pink ice cream in a nice white bowl with strawberry on a side with maybe a mint leave or two to finish it all off. Maybe next time...

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