Dessert
Rhubarb and raspberry ice cream
Making homemade ice cream is extremely satisfying – especially when it tastes as amazing as this rhubarb and raspberry ice
- Prep 30 minutes
- Total 30 minutes
It has been such a warm and sunny day, I feel a bit dazed and sun-struck as I write this, in a grass-stains-on-my-skirt, day-spent-in-park kind of way. The perfect day for sharing some ice cream and doing nothing except lazing around in the sun, trying soak up as much Vitamin D as humanly possible. All these plans I had for creating recipes and writing blogposts were abandoned early on and I it’s only now that I have finally sat down, with an exhausted Sam on my lap, to publish this.
Recipe
Rhubarb and raspberry ice cream
Delcious rhubarb and raspberry ice cream from scratch. Serve drizzled with rhubarb and raspberry syrup (and save some for your cocktails)
- Prep 30 minutes
- Total 30 minutes
Ingredients
- Rhubarb and raspberry syrup
- Makes about 2 cups (500ml)
- 1 lb (450g) fresh rhubarb cut into disks
- 1 lb (450g) frozen raspberries
- 10 ½ oz (300g) sugar
- 1 cup (250ml) water
- juice and peel of 1 lemon
- small sprig rosemary (optional)
- Rhubarb and raspberry ice cream
- 2 cups (500ml) whole milk
- ½ cup (125ml) heavy cream ((= double cream))
- 6 oz (150g) sugar
- 4 large egg yolks
- 2-4 tbsp cooked rhubarb & raspberry (left over from the syrup)
- 2-4 tbsp rhubarb & raspberry syrup plus more to drizzle on the ice cream
Method
- 1
Make the syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot. Strain through a fine sieve into a bowl. Leave the fruit to drain for a few hours and then use a funnel to decant the syrup into a sterilized bottle. Reserve the fruit to use in the ice cream.
- 2
Put the ice cream maker bowl in the freezer, wrapped in a plastic bag, for 8 hours or overnight before you make the ice cream.
- 3
Combine the milk and sugar in a pan and bring almost to the boil, stirring to dissolve the sugar. Set aside.
- 4
Beat the egg yolks in a large bowl and then very gradually add the hot milk, whisking the entire time, so the eggs don't curdle.
- 5
Return to the pan to the stove and cook over very low heat, stirring continuously, until the custard is thick enough to coat the back of a spoon.
- 6
Cool completely – set the bowl over a larger bowl filled with ice or put in the fridge, covered, for a few hours or overnight.
- 7
Pour the custard into the ice cream maker and mix until mostly firm (this takes 20-30 minutes in my machine). Transfer to another container (I used the loaf tin) and swirl in the cooked fruit and syrup to create a marbled effect.
- 8
Chill in the freezer for a couple of hours or until firm. Serve with some more rhubarb and raspberry syrup drizzled on top.
