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Your email address will not be published.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.

Braškinis pieno ir ledų kokteilis

Strawberry milkshake

Easy and quick milkshake to remember summer. I’m very sad that it ended so quickly. Hope the autumn will be sunny and with lots of dry yellow leaves.

Tortas "Citrininis Drugelis"

Cake Lemon Butterfly

I chose this cake because it was with lemon, so had to be refreshing, and it was in butterfly shape – it had to fit for my daughter’s birthday, because she love every creature that is alive 🙂 And I was wright! The cake was very good! I baked only half portion, but it was really enough for 6-8 people. Only next time I would bake only 2/3 of sponge, because we like when cake is almost all of cream and sponge is a very thin layer. But you should decide by yourself.

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.

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 🙂

Sūrio tortas

Cheesecake

This year we met at home only with kids. So the preparation for the evening wasn’t much. This cake in all recipe sources got a lot of compliments. I agree with them – it’s really good and simple. I used 26cm cake form. And I really suggest you to warm the mascarpone and condensed milk mixture, because if you won’t do it you’ll get lumps when you pour gelatine (Then I had to put the mixture in a warm bath and wait till mixture warms and lumps dissolve).

WordPress Appliance - Powered by TurnKey Linux