We always get a good crop of rhubarb throughout the growing season – I often make jam, crumbles and cakes but I wanted to try something a bit different so decided to give ice cream a try. It’s fantastic – so tasty that I can’t believe it isn’t more common. I’ll definitely be making this again, and probably again.
I got the recipe from ‘The Ultimate Ice Cream’ book by Bruce Weinstein and have adapted the ingredients and measurements for the UK.
1lb rhubarb, cut into 1/2 inch pieces
300 ml water
Juice of a lime
150 ml maple syrup
200 g caster sugar
1 large egg plus one additional egg yolk
2 teaspoons corn flour
300 ml milk
300 ml double cream
Combine the rhubarb, water and lime juice in a medium saucepan and place over a low heat. Bring to a simmer and cook, stirring occasionally until the rhubarb has broken down, approx 10-15 minutes.
Add the maple syrup, return to a simmer and cook for a further 2 minutes. Put the mixture through a sieve or a blender and puree. Set aside to cool.
In a bowl, beat the sugar into the egg and egg yolk until thickened and a pale yellow. Beat in the corn flour and set aside.
Bring the milk to a simmer in a medium to heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly until the custard begins to thicken. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a sieve into a large clean bowl and allow to cool slightly before adding the rhubarb puree and cream. Mix well and then cover and refrigerate until cold.
Once the mixture has cooled freeze in your ice cream maker according to the instructions. If you don’t have an ice cream machine you can freeze the mixture (in a freezer safe tub) but will need to ensure you take it out and stir thoroughly regularly to break down any ice crystals as it freezes.