Rhubarb ice cream
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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
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