Rhubarb Ripple Ice Cream


Preparation info

  • Dessert - Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

This can obviously be made in advance and kept in the freezer, no more than 48 hours to keep its flavour.


  • 200 ml full-fat milk
  • 250 ml double cream
  • ½ vanilla pod, split and scraped out
  • 6 egg yolks
  • 100 g caster sugar
  • 250 g chopped slightly stewed rhubarb
  • approx 50 g sugar to sweeten.


    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.

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