Rhubarb Compote, Blood Orange Cream and Ginger Ice Cream

Name: Rhubarb Compote, Blood Orange Cream and Ginger Ice Cream
Yield: Serves 4
Cuisine: British
Ingredients: 85 g caster sugar; 3 medium egg yolks; 200 ml ginger wine; 250 ml full-fat milk; 200 g stem ginger, grated, with about 2 tsp of its syrup (or more, to taste); 300 ml double cream; 250 g young pink rhubarb, cut into 3 cm batons; a few strips of orange zest; 75 g soft light brown sugar; 150 ml double cream; 1 recipe blood orange curd; 1 vanilla pod, split lengthways

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

If you dislike the colour of the cooked fruit you could retain the pinkness by adding a drop or two of Grenadine, but this is not necessary and won’t give you the real feeling of home-made comfort food.

Ingredients

Ginger ice cream

250 ml full-fat milk
300 ml double cream
1

Europe
United Kingdom
Dessert
ice cream
Vegetarian
Winter
February
January
Gluten-free

Method

For the ice cream, heat the milk, cream, vanilla, ginger and syrup together in a saucepan. Whisk the egg yolks and sugar together in a bowl. Pour the milk mix over the eggs and sugar and return to the pan to thicken over a gentle heat. Remove from the stove, cool, then churn in the usual way in an ice-cream machine. When almost done, remove and decant into a suitable container to the freezer.</