Rhubarb Crumble and Custard Ice Cream

Name: Rhubarb Crumble and Custard Ice Cream
Yield: Serves 6-8
Cuisine: British
Ingredients: 60-80 g shelled nuts, such as walnuts, hazelnuts and/or almonds, coarsely chopped; 60-80 g shelled nuts, such as walnuts, hazelnuts and/or almonds, coarsely chopped; 3 tbsp pumpkin seeds; 80 g cold butter, cut into small pieces; 160 g plain flour; 1 tsp cornflour, mixed with 2 tbsp cold water; 1 tsp cornflour, mixed with 2 tbsp cold water; 60-80 g shelled nuts, such as walnuts, hazelnuts and/or almonds, coarsely chopped; 60-80 g shelled nuts, such as walnuts, hazelnuts and/or almonds, coarsely chopped; 50 g oats; 90 g soft brown sugar; 150 g caster sugar; 6 free-range medium egg yolks; 1½ vanilla pods or ½ tsp vanilla extract; 1½ vanilla pods or ½ tsp vanilla extract; 200 g caster sugar; 600 g rhubarb, trimmed; 400 ml Jersey or clotted cream, or a mixture; 400 ml Jersey or clotted cream, or a mixture; 400 ml creamy milk, such as gold top, Guernsey or Jersey; 400 ml creamy milk, such as gold top, Guernsey or Jersey; 400 ml creamy milk, such as gold top, Guernsey or Jersey

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

You can have a lot of fun with homemade ices. I love transforming classic British puddings into ice creams and this is one of my favourites. The rhubarb is simply folded into a basic vanilla ice cream and the crumble is churned through at the last minute. It is best eaten on the day it is made, or within a few days.

Ingredients

400 ml creamy milk, such as gold top, Guernsey or Jersey
1½ vanilla pods or

Europe
United Kingdom
Dessert
Vegetarian
Winter
Autumn
Spring

Method

Pour the milk into a saucepan. Split the vanilla pods lengthways, scrape out the seeds with a knife and add them to the milk with the empty pods. (If using vanilla extract, don’t add it yet.) Slowly bring the milk to the boil, then take the pan off the heat and remove the empty vanilla pods.

Whisk the egg yolks and sugar together in a bowl, then pour on the hot milk, whisking as you do