Rhubarb Ice Cream

Make this delicious fruit dessert by hand and serve with custard ice cream.

  • Preparation Time20 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
125g thinly sliced rhubarb
125ml water
40g Grenadine
250ml cream
3 egg yolks
90g sugar
2 leaves (6g) gelatin

First make the rhubarb puree by taking the rhubarb, water and Grenadine and place in a microwave proof bowl, covered. Cook this in a microwave on high for 3 1/2 minutes. When cooked, blend until smooth.

Now bring the cream to a simmer, add the puree and bring back up to the boil.

Beat the egg yolks and sugar together.

Soak the gelatine in very cold water.

Gradually pour the rhubarb and cream infusion in with the egg yolks mixing all the time, remove the gelatine from the water, ring out well and add to the mix.

Place the ice cream mix back onto a stove and mix constantly but do not boil and only cook the mix until it coats the back of a spoon.

Pour into the ice cube tray and freeze until solid.

Serve with Tristan's Easy Custard Ice Cream.

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