Menu

Rhubarb ice cream

  • Rhubarb ice cream
  • Rhubarb ice cream
  • Details
  • Leave a Comment
  • Related Items
Rhubarb ice cream


Author: Aušra

Date:

This is the best ice cream that I have ever made – this is what said my hubby. But I prepare ice cream rarely, so maybe he just doesn’t remember other ice cream taste 🙂 Anyway, these ice cream is very delicious because of mild sourness of rhubarbs and strawberries gives very nice pink colour.

Rhubarb ice cream

Time needed:
Yields: 4 servings
Calories: 434 kcal / serving

Ingredients:
1 cup = 237 ml

  • 450 g rhubarbs, cut in chunks
  • 100 g strawberries, washed and cut in chunks
  • 1 1/4 cup sugar
  • 1 tbsp. lemon juice
  • pinch salt
  • 3 large egg yolks
  • 2/3 cup milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract

Directions:

  • In a saucepan combine rhubarb, strawberries, 1 cup sugar, lemon juice and salt. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes.
  • Uncover and continue to cook over medium heat, stirring frequently until rhubarb mixture has a soft jam like consistency, about 20 minutes.
  • If you like, strained the rhubarb mixture through a fine-meshed sieve into the bowl, if you want smooth ice cream.
  • Whisk egg yolks lightly.
  • In a saucepan combine milk and remaining sugar. Bring to a boil.
  • Carefully pour milk into egg yolks, whisking all the time. Return to saucepan and 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 to catch any of the egg that might have cooked.
  • Add rhubarb mixture, cream, and vanilla extract.
  • Refrigerate for at least 2 hours or overnight.
  • Pour chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
  • Then freeze ice cream and enjoy!

Source: daisy”s world

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ledai Plombyras

Ice cream without eggs

This hot day I give you ice cream. All agreed that they really good and they taste almost like store bought.

Braškinis glotnutis su bolivine balanda (kynva)

Strawberry smoothie with quinoa

I do not know how it is in your family, but in mine quinoa didn’t find its way to our stomach. On the other hand, I should say, until now. Because no recipes that I have tried before were enjoyed, and this smoothie was gone quicker than I said “It’s with quinoa”. So the next day I made it again, and ask if anyone wants to drink it, and both kids shouted “YES!!!”. Therefore, you understand why I add this smoothie recipe here

Vištiena grietinėlės ir paprikos padaže

Chicken in the cream and paprika sauce

One more easy and simple, as a lot of others, chicken dishes. I decided to try something new, because I”m a little bit tired to prepare chicken in a cream sauce and all the time overeat. This recipe is a little bit similar, just new seasons gives the new taste. And really don’t remember, we overate or didn’t 🙂

Keksiukai su rabarbarais ir graikiniais riešutais

Muffins with rhubarbs and walnuts

At last this hear I grew some rhubarbs. And baked this muffins in June, but they appear on my blog only now. Sorry 🙂 These muffins are soft and I recommendto bake them in paper forms. I sprinkled some with cinnamon mixture, some didn’t. My hubby decided that with cinnamon is better. And I, cinnamon lover, can’t disagree with him 🙂

Braškių ir rabarbarų pyragas

Strawberry and rhubarb cake

It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.