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Rhubarb Ripple Ice Cream
Preparation info
- Serves
eight
- Difficulty
Medium
- Ready in
2 hr 30
Appears in
By Andrew Pern
Published 2008
This can obviously be made in advance and kept in the freezer, no more than 48 hours to keep its flavour.
Ingredients
200 ml 250 ml ½
Method
Use the first five ingredients to make a crème anglaise mix, then cool down and churn in an ice cream machine. Meanwhile, strain the stewed rhubarb and reduce down the juices. Allow to cool. When the ice cream is nearly frozen, add the rhubarb pulp to the mixture and churn to give the ripple effect, then turn off the machine.