Rhubarb Ice Cream

By Birgitta

Ingredients

• 300 g young rosy-pink rhubarb stalks
• 4 Tbsp water
• 85 g sugar
• 200 ml whipping cream (35%)
• 200 ml single/pouring cream (10%)
• 3 egg yolks
• 2 tsp icing sugar/confectioner's sugar
• 1 tsp vanilla extract

Details

Servings 6
Adapted from nami-nami.blogspot.com

Preparation

Step 1

Cut the rhubarb into thin slices. Place in a small saucepan with water and sugar, bring into a boil and simmer gently for about 10 minutes, until the rhubarb has softened. Cool and blend into a purée.

Whisk egg yolks with icing sugar until pale and frothy. Fold in the creams and cooled rhubarb purée.

Place into the fridge for 1-2 hours, to cool the mixture thoroughly.
Then churn in your ice cream machine according to the instructions. If necessary, place in a bowl with a lid into the freezer to harden.