Rhubarb Ripple Ice Cream

Name: Rhubarb Ripple Ice Cream
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 200 ml full-fat milk; 100 g caster sugar; 6 egg yolks; ½ vanilla pod, split and scraped out; approx 50 g sugar to sweeten.; 250 g chopped slightly stewed rhubarb; 250 ml double cream

Preparation info

Serves
eight

Difficulty
Medium
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.

Ingredients

200 ml full-fat milk
250 ml double cream
½ vanilla

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.