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Rhubarb Crumble Ice Cream




Source of Recipe


from aboutcom
Rhubarb Crumble Ice Cream

For the Ice-Cream:
1 lb rhubarb, 1/2 inch pieces
15 oz whipping cream
8 oz sugar
1 Tablespoon lemon juice

For the Crumble:
3 oz white flour
2 oz butter
2 oz light brown sugar
1/2 teaspoon ground ginger


You will also need a shallow, 11x7-inch baking tin, a large, shallow baking
dish, and a 3.5 pint polythene freezer box 8x8 inches x 2.5 inches deep.
Pre-heat the oven to 375�F.
First of all make the crumble by combining all the ingredients together in a
bowl and using your hands to rub the butter into the flour so that the
mixture comes together to form small, pea-sized balls of dough. Now sprinkle
this evenly into the baking tin and leave on one side.
Place rhubarb in a large, shallow baking dish along with the sugar and the
lemon juice. Place the dish on a lower shelf in the pre-heated oven and the
tin containing the crumble mixture on the shelf above. The crumble needs to
be baked for 10 minutes, then remove it from the oven and leave to cool. The
rhubarb may need a further 15-20 minutes cooking before it is completely
tender. When it's cooked, take it out and leave it to cool a little before
pouring it into a food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and transfer to the fridge
to chill.
Before making the ice cream, use your hands to break up the cooled crumble
and restore it to small, pea-sized pieces (if they're too big, the pieces
are unwieldy to eat in the ice cream; if they're too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an ice cream maker and
churn until the mixture has the consistency of softly whipped cream. Quickly
spoon it into the polythene freezer box and stir in the crumble pieces. Put
the lid on, then freeze for a minimum of 2 hours or until the ice cream is
firm enough to serve.
To make without an ice cream maker, freeze the mixture (without the crumble)
in the box for 3-4 hours, then whisk and return to the freezer. Re-freeze
for a further 2 hours then whisk again and stir in the crumble before the
final freezing.
If frozen solid, the ice cream will need to be transferred to the fridge for
about 25 minutes before serving, to allow it to become soft enough to scoop.