Making Rhubarb Ice Cream

Описание: In this video Bethan makes rhubarb Ice Cream which is delicious and definitely worth doing if you find yourself with lots of rhubarb left over.

INGREDIENTS:
500g rhubarb (cut into 3cm chunks)
75ml whole milk
250ml double cream
2tsp vanilla extract
3 egg yolks
180g caster sugar
125ml water

METHOD:
1) Place the cream, milk and 1tsp vanilla extract into a pan and bring to the boil. Then set to one side.
2) In a bowl whisk together the 3 egg yolks and 60g of the caster sugar. Once at a cream like consistency add the milk and cream mixture and stir together. Pour all this mixture back into the pan and bring to a gentle heat on the hob. Keep stirring this mixture, increasing the temperature gradually until the mixture can coat the back of a spoon and a line can be made on the spoon that stays there. Set this custard mixture to one side to cool down.
3) Place the rhubarb, water, remaining sugar and 1tsp vanilla extract in another pan and bring to a simmer. Simmer away until the rhubarb is soft. This should take 10-15 minutes. Then mash the rhubarb and put through a sieve so you are left with a rhubarb puree.
4) Place the custard into your ice-cream maker and after it has churned for 10 minutes add the rhubarb puree and churn for a further 10-15 minutes. Once the ice cream is made put into a sterilised container and freeze or eat.
5) Alternately if you don't have an ice-cream maker mix both the custard and rhubarb puree together and place in a freezable container. Place in the freezer and every 30 minutes take out the mixture and stir it around. After about 2 to 3 hours the ice-cream should be made. By giving it a stir it will prevent ice-crystals forming in your ice cream so you will achieve a smoother texture.
6) Enjoy eating the ice-cream.

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Bethan’s Kitchen and Garden is a channel full of tips for growing your own veg. I love to talk about no dig growing, general allotment advice and all things gardening related! I experiment with growing fruit, veg, perennials and everything in between, and recipes to make the most of my harvests. Subscribe to be notified of my next green fingered release!

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