Rhubarb Ice-Cream
Ingredients
2lbs rhubarb cut into chunks
2 large egg yolks
1/4 pint single cream
9oz sugar
2oz caster sugar
1/4 pint double cream
Method
Place rhubarb in a saucepan with sugar. Cover and stew gently until soft and pulpy.
Allow to cool. Beat the egg yolks and caster sugar together until pale and creamy.
Heat single cream untili it just begins to simmer, pour onto the egg mixture. Stir well
and pour into a heatproof bowl over a saucepan of boiling water. Heat, stirring continuously
until the mixture thickens. Allow to cool. Whip the double cream until thick and fold into the
cold custard with the rhubarb. Turn the mixture into a freeze proof container, cover and
freeze. Stand in the fridge for 30 minutes before serving. Serve with ginger sauce.
Ginger Sauce
2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons ginger syrup
4 tablespoons water
6 pieces of stem ginger, thinly sliced
Method
Put the sugar into a saucepan with the water and heat gently until the sugar has dissolved.
Bring to the boil and and boil until thickened. Add lemon juice, ginger syrup and slivers of ginger and serve at once with the ice-cream. Do not freeze.
Toddy's notes .Rhubarb and ginger is a traditional, and favourite, jam recipe up here. This ice-cream one uses the syrup from the ginger jar as well as the stem ginger.
I think that this ice-cream must be incredibly calorific .but my sweet toothed husband and Son2 will enjoy it
M
Ingredients
2lbs rhubarb cut into chunks
2 large egg yolks
1/4 pint single cream
9oz sugar
2oz caster sugar
1/4 pint double cream
Method
Place rhubarb in a saucepan with sugar. Cover and stew gently until soft and pulpy.
Allow to cool. Beat the egg yolks and caster sugar together until pale and creamy.
Heat single cream untili it just begins to simmer, pour onto the egg mixture. Stir well
and pour into a heatproof bowl over a saucepan of boiling water. Heat, stirring continuously
until the mixture thickens. Allow to cool. Whip the double cream until thick and fold into the
cold custard with the rhubarb. Turn the mixture into a freeze proof container, cover and
freeze. Stand in the fridge for 30 minutes before serving. Serve with ginger sauce.
Ginger Sauce
2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons ginger syrup
4 tablespoons water
6 pieces of stem ginger, thinly sliced
Method
Put the sugar into a saucepan with the water and heat gently until the sugar has dissolved.
Bring to the boil and and boil until thickened. Add lemon juice, ginger syrup and slivers of ginger and serve at once with the ice-cream. Do not freeze.
Toddy's notes .Rhubarb and ginger is a traditional, and favourite, jam recipe up here. This ice-cream one uses the syrup from the ginger jar as well as the stem ginger.
I think that this ice-cream must be incredibly calorific .but my sweet toothed husband and Son2 will enjoy it

M