March 10, 2013 by dgarnett2013
- 900g rhubarb
- 130g light muscovado sugar
- 4 large or 6 small passion fruit
- 500 ml full cream or Jersey milk
- 1 vanilla pod
- 6 egg yolks
- 125g unrefined caster sugar
- 300ml cream
Preheat oven to 150 degrees C.
Chop the rhubarb into small chunks, turn it in the sugar in a baking dish and cook in the oven until softened, for about 20 – 30 minutes. It won’t need any liquid.
Test for sweetness, then drain and reserve the juice to pour over ice cream later. Mash the rhubarb with a fork or sieve into a bowl, depending on how smooth you want your ice cream (I think mashing it is best).
Halve the passion fruit, scoop out the contents with a teaspoon into a small saucepan and heat gently, to the point at which it is easy to sieve the juice and flesh without it clinging to the seeds. Reserve both separately.
Make a custard by bringing the milk to scalding point with the split vanilla pod and its seeds, scooped out with a teaspoon.
Meanwhile, whisk the egg yolks and sugar together well. Then pour the scalded milk over the yolk/sugar mix, whisking as you go. Return this mix to the pan along with the cream and whisk over a very gentle heat until you feel the custard thickening and it reaches 80 degrees.
Decant into a bowl to cool.