Rhubarb and raspberry ice cream
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
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Total Time
30 mins
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Course
Dessert
Rhubarb and raspberry ice cream
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Delcious rhubarb and raspberry ice cream from scratch. Serve drizzled with rhubarb and raspberry syrup (and save some for your cocktails)
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Ingredients
- rhubarb and raspberry syrup
- Makes about 500ml 2 cups
- 450 g rhubarb fresh, cut into disks, 1 pound
- 450 g raspberry frozen, 1 pound
- 300 g sugar
- 250 ml water
- lemon juice and peel of 1 lemon
- rosemary optional, small sprig
- <br>
- rhubarb and raspberry ice cream
- 500 ml whole milk 2 cups
- 125 ml double cream 1 cup
- 150 g sugar 6 oz
- 4 egg large yolks
- 2-4 tbsp rhubarb left over from the syrup, cooked
- 2-4 tbsp raspberry left over from the syrup, cooked
- 2-4 tbsp rhubarb and raspberry syrup plus more to drizzle on the ice cream
Instructions
- Make the syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot. Strain through a fine sieve into a bowl. Leave the fruit to drain for a few hours and then use a funnel to decant the syrup into a sterilised bottle. Reserve the fruit to use in the ice cream.
- Put the ice cream maker bowl in the freezer, wrapped in a plastic bag, for 8 hours or overnight before you make the ice cream.
- Combine the milk and sugar in a pan and bring almost to the boil, stirring to dissolve the sugar. Set aside.
- Beat the egg yolks in a large bowl and then very gradually add the hot milk, whisking the entire time, so the eggs don't curdle.
- Return to the pan to the stove and cook over very low heat, stirring continuously, until the custard is thick enough to coat the back of a spoon.
- Cool completely – set the bowl over a larger bowl filled with ice or put in the fridge, covered, for a few hours or overnight.
- Pour the custard into the ice cream maker and mix until mostly firm (this takes 20-30 minutes in my machine). Transfer to another container (I used the loaf tin) and swirl in the cooked fruit and syrup to create a marbled effect.
- Chill in the freezer for a couple of hours or until firm. Serve with some more rhubarb and raspberry syrup drizzled on top.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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