Rhubarb and passion fruit ice cream

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March 10, 2013 by dgarnett2013

Rhubarb and passion fruit ice cream: Tamasin Day Lewis’ Good Tempered Food – adapted by DG

rhubarbice

  • 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.

rhubarbicecream1

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.

rhubarbicecream3

Make a custard by bringing the milk to scalding point with the split vanilla pod and its seeds, scooped out with a teaspoon.

rhubarbicecream2

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.

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