Ingredients
For the rhubarb compôte
- 200g/7oz rhubarb, cut into 2cm/1in pieces
- 40g/1½oz caster sugar
- 1 lime, juice only
- 2 tsp liquid glucose
- 5 drops rhubarb essence (optional)
For the ice cream
- 200g/7oz sweetened condensed milk
- 300ml/10fl oz double cream
- 1 tsp vanilla extract
- 2 tsp liquid glucose
Method
- For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.
- Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm.
Easy to make. The rhubarb essence totally ruins the flavour - makes it taste false. Freezes rock solid though so take out a fair while before serving to soften.
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