Rhubarb And Ginger Ice Cream |
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Great for a sunny afternoon treat, this recipe works well as an ice cream or a frozen yoghurt. Ginger and rhubarb are a delicious combination and using them in an ice cream is an unusual treat. |
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Ingredients |
Serves 4
1 lb / 500g fresh rhubarb stems
½ inch piece of fresh ginger root
4 tablespoons of caster sugar (adjust to taste, based on rhubarb tartness)
1 pint whipping cream or natural yoghurt
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Method |
- Trim and wash the rhubarb. Chop into 1 inch chunks. Peel the ginger and grate finely.
- Put the rhubarb, ginger and sugar in a pan and cover. Cook gently for 5 minutes, until the rhubarb is softening. Then remove the lid to allow any extra juices to evaporate. Check quantity of sugar and add a little more, if needed.
- Cool the rhubarb puree.
- Whip the cream until thick (or stir the yoghurt, if using). Gently mix in the rhubarb.
- Either freeze in an ice cream maker or follow the manual freezing method below.
- Manual freezing method:
Put the ice cream in a plastic tub and freeze for 30 minutes, until it's half way to being solid.
Remove from the freezer and beat well with a wooden spoon to break up ice crystals.
Return the freezer and freeze until firm.
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Time From Cupboard-To-Table |
2 hours (less if using an ice cream maker)
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Ratings & Reviews |
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