March 8, 2015 by dgarnett2013
Rhubarb ice cream, or rhubarb and passion fruit ice cream: DG
For the ice cream
- 400ml whole milk 400ml
- 200ml double cream 200ml
- 1 vanilla pod 1
- fingertip pinch of salt
- 6 large, free-range egg yolks
- 120g unbleached granulated sugar
Start the day before: It’s important to start making your mixture the day before and leave it to rest overnight. Your ice cream will have a richer, creamier texture and will hold its shape when you come to scoop it.
Pour the milk and cream into a pan and add the vanilla pod – split, with seeds scraped out – and the pinch of salt. Place on a low heat, stirring occasionally. Mix the egg yolks and sugar in a bowl. When the milk starts to simmer, remove from the heat, pour the milk into the egg mixture, leaving a little in the pan, and combine with a whisk.
Set the pan back on the stove and pour in the egg-and-milk mixture. Slowly heat it up, stirring constantly with a heart-shaped whisk. Use a digital thermometer to track the temperature. At 65C, it will start to thicken. As soon as it hits 85C, take it off the heat. Put the pan into a sink full of cold water with ice cubes in it: that will cool it down really quickly. Once it’s at room temperature, cover the pan with clingfilm, put the lid on top and sit it in the fridge overnight, or for at least 8 hours.
- 225ml water
- 220g granulated sugar
- 500g rhubarb, cut into chunks
- 3 large or 5 small passion fruit (if using)
Put the water and sugar into a saucepan and bring to a boil and stir till the sugar has dissolved.
Add the rhubarb and bring back to the boil. Cook for a couple of minutes until rhubarb is just tender, then put a lid on the saucepan, turn the heat off and leave to finish cooking.
Halve the passion fruit, scoop out the contents into a small pan and heat very gently until warm – which makes the fruit easier to sieve. Keep the juices and seeds separately.
The next day: put a large bowl (preferably metal) in the freezer. Pour the ice-cream mixture through a sieve to remove the vanilla pod. Blitz it quickly with a hand whisk for about 30 seconds, to re-emulsify it.
Then pour into an ice-cream machine, making sure the machine is churning before you pour. Churn for 30 minutes or until the mixture looks dry (the machine may start to make a rattling noise as the mixture becomes too thick to churn).
Now spoon the churned ice cream out into the frozen bowl. Pour the syrup over the top and fold, making your own swirls, adding however much rhubarb you want. Stir in the passion fruit juice too, plus a dessert spoon of passion fruit seeds (any more would be overwhelmingly crunchy). Scrape it all out into an airtight container and freeze: it will keep for a month. Or better still, eat it immediately between sandwich wafers.
Courtney and Kurt, take 2