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    You are in: Home / Recipes / Rhubarb Crumble Ice Cream Recipe
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    Rhubarb Crumble Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Tasty Tidbits's Note:

    This is our number one favorite!!! Cook time is freezing time.

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    For the Ice Cream

    For the Crumble

    Directions:

    1. 1
      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.
    2. 2
      Sprinkle this evenly into an 11 X 7 inch baking tin and set aside.
    3. 3
      Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice.
    4. 4
      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.
    5. 5
      The crumble needs to be baked for 10 minutes, then remove it from the oven and cool.
    6. 6
      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.
    7. 7
      Transfer to the fridge and chill.
    8. 8
      Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces.
    9. 9
      (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.
    10. 10
      Quickly spoon into a plastic freezer box and stir in the crumble pieces.
    11. 11
      Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
    12. 12
      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.
    13. 13
      Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.

    Ratings & Reviews:

    • on October 04, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rhubarb Crumble Ice Cream

    Serving Size: 1 (1343 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1728.6
     
    Calories from Fat 959
    55%
    Total Fat 106.6 g
    164%
    Saturated Fat 66.2 g
    331%
    Cholesterol 367.1 mg
    122%
    Sodium 298.9 mg
    12%
    Total Carbohydrate 191.5 g
    63%
    Dietary Fiber 5.3 g
    21%
    Sugars 144.5 g
    578%
    Protein 11.3 g
    22%

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