- leftover Rhubarb from making Rhubarb Vodka
- 50g Sugar (for the leftover Rhubarb)
- 6 eggs
- 300 ml Milk (whatever fat-content you feel like)
- 300 ml Double Cream
- 2 capfuls Vanilla extract (a Vanilla Pod if you want to be all proper and ‘cheffy’)
- 60g Sugar
To make this you’ll need to make Rhubarb Vodka first. This takes 4 weeks. Tell yourself it’s a cruel world that means you will have to wait for at least 29 days to taste this ice cream.
Put the leftover Rhubarb in a pan with the 50g of Sugar & heat gently.
Stir until it starts to break down. Once broken down, transfer to a food processor & whizz it until it becomes a rough puree.
Set aside to cool.
Separate the eggs as you only need the egg yolks. It’s a good idea at this stage to know someone who enjoys making Pavlova’s so you can offer them the egg whites.
Gently heat the Cream & Milk in a pan with the Vanilla Extract & 10g of Sugar from the 60g listed in the ingredients. Bring it to the boil.
….as the Milk, Cream & Sugar are heating, whisk the Eggs & the other 50g of Sugar until creamy.
When the Milk mixture has just about boiled remove it from the heat & pour onto the Egg mixture, stirring all the time.
Now pour this mixture back into the pan & stir/whisk again to mix.
Important!! Return the pan to a very low heat & stir without stopping using a wooden spoon. Do not attempt to shortcut this part by turning up the heat – the Eggs will ‘scramble’ and you’ll have made a not-so-nice panful of Vanilla Scrambled Eggs. Only stop stirring to test whether the mixture has thickened slightly – do this by running a finger down the back of the spoon, the custard won’t run back into the gap you have made if it is ready.
Pour the custard through a sieve into a plastic bowl – you will be placing this bowl in the freezer to make the ice cream. Unless you have a fancy ice cream maker then ignore this next bit and go do your posh thing with your bit of tech.
Pour in the Vodka’d Rhubarb and whisk it gently with a sturdy whisk.
Place the bowl in the freezer, with the whisk in the bowl as shown.
After an hour, take out of freezer and whisk enthusiastically to break up any ice crystals.
Put it back in the freezer.
Repeat every hour until the custard has almost frozen and you can stand the whisk up in it (this batch took 4 hours to freeze, so 4 whisks).
Scrape out the ice cream into a seal-able container & freeze. Remove from the freezer 10 minutes before serving to soften it slightly.