Rhubarb Crumble Ice Cream
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Yields:
-
2 pints
ingredients
-
For the Ice Cream
- 453.59 g trimmed rhubarb
- 15 fluid ounce whipping cream
- 226.79 g sugar
- 14.79 ml lemon juice
-
For the Crumble
- 85.04 g plain white flour
- 56.69 g butter
- 56.69 g light brown muscovado sugar
- 2.46 ml ground ginger
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0