I would have never thought of adding rhubarb to ice-cream!
What is more, I would have never thought that this kind of combination can be so tasty!
And to tell you, I would be soooo wrong :)
From time to time I’m trying to look through some particular categories, checking on my favourite recipes.
Once I’ve checked Ice-Cream Category, I was surprised to find out that… almost everything is equally yummy! I really think I can’t choose which ones are better and which even better than just better ;P
And now this recipe… Another favourite!
Mum is saying that this Ice-Cream is highly addictive… Well, she couldn’t be more right!
And this taste of rhubarb entwining with vanilla ice-cream… Mhmmm… Fantastic combination.
I just hope that my beloved Auntie let me steal some more rhubarb from her precious garden :)
Because I’ll do it again… For sure!
Ingredients (yields a bit more than 1l of ice-cream):
- 500ml milk
- 250ml heavy cream
- 100g sugar
- 3 yolks
- 1 tsp vanilla aroma
Heat up milk with heavy cream and with vanilla aroma till the boiling moment.
Leave aside for chilling.
Whisk the yolks with sugar till you get a creamy light mass.
Add the mass to the warm milk mixture, stirring constantly.
Heat it up again on a low-heat until the mass gets gluey and spoon-sticky.
Do not boil the mass!!!
Just before the boiling moment, take it off the heat.
Cool it in the fridge overnight.
Rhubarb-Strawberry Caramel Mixture:
- 300g rhubarb
- 200g strawberries
- 130g sugar
- 3 Tbs water
Wash and cut the fruit.
Place the sugar on a frying-pan. Pour water onto it and heat it up on medium-heat.
Do not stir it!
Once the sugar is dissolved and gets brownish, heat it up a bit more.
The moment it turns into liquid caramel, add fruit to it and combine all.
Heat it up at low-heat until a part of water evaporates.
Like with ice-cream mass, chill in the fridge overnight.
Making the Ice-Cream:
The next day, mix the mass and put it into the freezer.
You’ll have to do so every one hour (or 1,5h) just to get rid of little pieces of ice :)
Mix it till you can :)
When the mass is too thick to be mixed, add Rhubarb-Strawberry Mixture, stir it in and leave it in the freezer :)