Rhubarb Crumble Ice Cream
I think all of us love ice cream but often the commercially prepared have hidden ingredients which can be quite scary. So rather than be troubled wondering what you are feeding yourself or the family, why not make your own. I offer two ways to freeze, if you have a machine GREAT go for method A but if not, like many of us, use method B.
Enjoy.
6
30 mins
Freezer 5-6 hrs
150ºC for fruit and crumble
Ingredients
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Crumble
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75g plain white flour
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50g butter
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50g light brown sugar
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½ level tsp ground ginger
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Ice cream
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450g trimmed rhubarb
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425ml whipping cream
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225g caster sugar
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1 tbsp lemon juice
Instructions
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Prepare crumble:
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01 place all crumble ingredients into a food processor and pulse until all mixed together (should look like breadcrumbs).
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02 Sprinkle this onto a non-stick baking tray and leave to one side.
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Prepare rhubarb:
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03 wash and trim rhubarb. Cut into 1 cm lengths. Place in a large, shallow baking tray, cover with the sugar and lemon juice.
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04 Place rhubarb and crumble in a hot oven but on separate shelves (the crumble on the top shelf and rhubarb below).
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05 Bake crumble for approx 10 minutes and when golden and firm remove from the oven and leave to cool in the tray. When cold crumble into small pea size pieces.
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06 Bake the rhubarb for a further 15-20 minutes and when soft remove from the oven. Leave to cool and when cold blend smooth in a food processor. Pour into a bowl and transfer to the fridge to chill.
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Chill the ice cream by either method A or B:
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Method A - machine method:
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07 Mix cream and rhubarb puree. Pour into ice cream maker and churn until mixture has the consistency of whipped cream. Gently fold in the crumble, turn into a plastic container and freeze.
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Method B - hand method:
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08 Mix cream and rhubarb. Pour into plastic container and freeze for 3-4 hours. As ice crystals form and the mixture starts to firm up remove from the freezer and whisk hard with an electric mixer to form a soft cream. Replace the lid and pop back in the freezer for a further 2 hours. After 2 hours whisk again and gently fold in the crumble for the final freezing.
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09 Serve generously in attractive glass bowls.
Notes
Allow the ice cream to defrost slightly (in the fridge for 20-30 minutes) before eating as this makes it much easier to form an attractive shape when scooping out into bowls.
