How to Make Rhubarb Ice Cream
Pour the milk and cream into a saucepan.,Remove the saucepan from the heat and allow to cool slightly sitting on a wire rack.,Pour the cooled mixture through a sieve that has been lined with muslin, into a jug., Use a whisk to beat the egg yolks and...
Step-by-Step Guide
-
Step 1: Pour the milk and cream into a saucepan.
Bring to just below the boil. ,,, Use a large bowl for this.
Continue to whisk until the mixture becomes creamy and light in colour.,, When the custard begins to thicken and coats the back of spoon placed into it, it is ready.
It is very important to not boil mixture at this stage., Sit this bowl inside another bowl that contains ice.
Set the mixture to one side and allow it to cool.,, Mix through the custard thoroughly., Churn according to the manufacturer's instructions to create ice cream., If you do not have a mould, a loaf pan is fine (lined).
Cover each mould or the pan and place in the freezer.
Freeze until firm.
It is okay to leave the ice cream overnight or slightly longer., Remove the ice cream shapes from the moulds and place right side up on plates.
If you used the loaf pan, cut into slices or triangles as wished and arrange neatly on a plate.
White plates present this ice cream the best, with a drizzle of berry coulis, chopped nuts or crumbled meringue as a finishing touch.
Add a mint leaf to each plate for a garnish.
The photo accompanying this article shows a scooped version sitting alongside a pudding. -
Step 2: Remove the saucepan from the heat and allow to cool slightly sitting on a wire rack.
-
Step 3: Pour the cooled mixture through a sieve that has been lined with muslin
-
Step 4: into a jug.
-
Step 5: Use a whisk to beat the egg yolks and sugar together.
-
Step 6: Place this beaten mixture into a saucepan.
-
Step 7: Stir continuously over low heat.
-
Step 8: Pour the custard into a bowl.
-
Step 9: Blend the cooked rhubarb into a smooth mixture.
-
Step 10: Take the custard and pour in the blended the rhubarb.
-
Step 11: Pour the blended contents into the ice cream machine.
-
Step 12: Spoon the mixture into moulds lined with baking paper.
-
Step 13: Serve.
Detailed Guide
Bring to just below the boil. ,,, Use a large bowl for this.
Continue to whisk until the mixture becomes creamy and light in colour.,, When the custard begins to thicken and coats the back of spoon placed into it, it is ready.
It is very important to not boil mixture at this stage., Sit this bowl inside another bowl that contains ice.
Set the mixture to one side and allow it to cool.,, Mix through the custard thoroughly., Churn according to the manufacturer's instructions to create ice cream., If you do not have a mould, a loaf pan is fine (lined).
Cover each mould or the pan and place in the freezer.
Freeze until firm.
It is okay to leave the ice cream overnight or slightly longer., Remove the ice cream shapes from the moulds and place right side up on plates.
If you used the loaf pan, cut into slices or triangles as wished and arrange neatly on a plate.
White plates present this ice cream the best, with a drizzle of berry coulis, chopped nuts or crumbled meringue as a finishing touch.
Add a mint leaf to each plate for a garnish.
The photo accompanying this article shows a scooped version sitting alongside a pudding.
About the Author
Gregory Peterson
Enthusiastic about teaching hobbies techniques through clear, step-by-step guides.
Rate This Guide
How helpful was this guide? Click to rate: