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Desserts > Rhubarb-Ripple Ice Cream 19 April 2006

Posted by cath in desserts, freeze-friendly, Recipes.
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Good for making from scratch, or for using up left-over rhubarb and custard.
600g rhubarb (trimmed and cut into 1 inch pieces)

Zest and juice of 1 orange

1 vanilla pod

175g caster sugar

250ml whole milk

500ml double cream

4 egg yolks

Stew the rhubarb:

  • Place the rhubarb in a saucepan with the orange juice and zest and 50g of the caster sugar.
  • Stir over a low heat until the sugar has dissolved. Bring to a gentle simmer and cook until the rhubarb is completely soft.
  • Rub the mixture through a sieve into a separate bowl. Chill the juice and purée in the fridge.

Make the vanilla custard:

  • Put the milk and half the cream in a pan with the vanilla pod and heat gently until almost boiling – then remove the vanilla pod.
  • Whisk the egg yolks with the remaining caster sugar, then pour the hot vanilla milk and cream on to them, whisking all the time.
  • Return the custard to the pan and stir constantly over a very gentle heat until it starts to thicken.
  • Remove from the heat and continue stirring as it cools. It should thicken further.

Making the ice-cream:

  • Combine the custard with most of the rhubarb purée, mixing thoroughly.
  • Lightly whip the remaining double cream and fold it in to the rhubarb and custard mix. Taste the mixture, it should be sweet, add some icing sugar to the mix if you think it needs it.
  • The ice-cream needs to be freeze-churned. You can use an ice-cream machine if you have one – I don't! By hand, put the mixing bowl in the freezer, remove it every hour or so and whisk up the half-frozen mixture. You’ll have to do this several times (I usually do it three times in about 1-1.5 hours apart – but it will depend on your freezer…)
  • When the ice cream is thick and starting to set, put it into the storage tub and make some holes and grooves in it. Drizzle little pools of the remaining rhubarb purée and rhubarb juice into the holes and gently turn the mixture a few times to spread the ripples around. Be careful not to mix them in too much or you won't have any ripples (easy to do – but not a disaster – you've just got rhubarb and custard ice-cream, that's all!)
  • Freeze again until solid.

You’ll have to take the ice cream out and leave it to relax at room temperature before serving.

About Vanilla pods:

You could use vanilla essence instead, or skip the vanilla if you don't like it!

I hear you can even buy fair-trade vanilla pods although I've not tried that yet.

You can re-use a whole vanilla pod easily: just rinse it well and dry it, you can infuse it into milk/cream again.

I also store the used vanilla pod in a jar of caster sugar – this means I can add a little extra vanilla to anything I want (including the custard in this recipe) by using the vanilla caster sugar instead. Definitely worth it if you like vanilla.

I would try it in coffee too – but I don't like suggary coffee or drinks – I'll try to find someone with a sweet tooth willing to try that for me :)