Rhubarb ice cream is something you don't often see, but believe me it's fantastic. When I made some recently my dad raved about the subtleness of the rhubarb flavour (quite unlike the in-your-face taste of rhubarb crumble). It's the time-separation of the flavour sensations that made this really special. The sweetness of the cream hits you first and the rhubarb tartness rushes onto your palate a second or two later and lingers for ages.
Ingredients (8 portions)
6 egg yolks
125g caster sugar
700ml milk (substitute part for cream to make richer if desired)
1/2 tsp vanilla extract
500ml rhubarb compote (see my recipe)
|Separate the yolks from the whites, add the sugar and whisk until fully combined.|
|Heat the milk until close to boiling (do not allow to boil).|
|This is the vanilla extract I use. Do not confuse extract with essence, which is an artificial substitute.|
|Add the vanilla extract to the hot milk and stir.|
|Once thickened, strain the mixture through a fine chinois to remove any shell or lumps.|
|This is the rhubarb compote that I made earlier (see the separate recipe). When cold, it is a deep pink colour.|
|Add the rhubarb gradually, while continuously tasting to your desired strength of flavour.|
|Once the mixture tastes OK, pour into a blender and blitz to aerate and fully disperse the rhubarb through the crème anglais.|
Put into the fridge until completely cold.
|Start up your ice cream maker and pour in the cold mixture slowly.|
|After about 20 minutes (depending on your machine), the ice cream will be ready.|
Eat and enjoy!