Recipe by MarieRynr
This is our number one favorite!!! Cook time is freezing time.
Top Review by Zannah
This is pretty much the same as a Delia Smith recipe I made this summer - simply the best ice cream I have ever tasted! And easy peasy to make, it was my first attempt at ice cream. I was going to put the recipe on here but there is no need now! It is incredibly flavoursome, rich despite there being no eggs in it. We made 4 litres using 2 lb of rhubarb fresh from the garden, and it was all eaten in a matter of weeks! One thing to note: this is a real pain to spoon out, so let it warm a little before you try or you will bruise your hands!
For the Ice Cream
- 1 lb trimmed rhubarb
- 15 fluid ounces whipping cream
- 8 ounces sugar
- 1 tablespoon lemon juice
For the Crumble
- 3 ounces plain white flour
- 2 ounces butter
- 2 ounces light brown muscovado sugar
- 1⁄2 teaspoon ground ginger
Directions See How It's Made
- First of all make the crumble by combining all the ingredients together in a bow and using your hands to rub the butter into the flour s that the mixture comes together to form small, pea-sized balls of dough.
- Sprinkle this evenly into an 11 X 7 inch baking tin and set aside.
- Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice.
- Place the dish on a lower shelf in an oven, preheated to 375*F, Place the tin containing the crumble mixture on the shelf above it.
- The crumble needs to be baked for 10 minutes, then remove it from the oven and cool.
- The rhubarb may need a further 15 to 20 minutes cooking before it is completely tender: when it is cooked, take it outand puree it in a food processor or blender til smooth.
- Transfer to the fridge and chill.
- Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces.
- (If they are too big the pieces are too unwieldy to eat, if too small,they tend to disappear.) Next, stir the cream into the rhubatb puree, pour it into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
- Quickly spoon into a plastic freezer box and stir in the crumble pieces.
- Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
- To make without an ice-creammaker, freeze the mixture, without the crumble, in the box for 3 to 4 hours,then whisk and return to the freezer.
- Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.