Roasted Rhubarb and Ginger Ice Cream
Tangy roasted rhubarb and spicy ginger in a creamy, homemade ice cream.
Equipment
- Baking sheet, Blender, Ice cream maker, Mixing bowls.
Ingrediënten
- 500 g Rhubarb cut into 1-inch pieces
- 2 tbsp Sugar
- 1 tbsp Fresh ginger grated
- 250 ml Heavy cream
- 250 ml Whole milk
- 150 g Sugar
- 4 Egg yolks
- 1 tsp Vanilla extract
Instructies
- Preheat oven to 200°C (400°F).
- Place rhubarb, 2 tbsp sugar and grated ginger on a baking sheet.
- Roast for 20 minutes, or until rhubarb is tender.
- Let cool.
- In a blender, puree the roasted rhubarb mixture until smooth.
- In a saucepan, heat heavy cream, whole milk, and 150g sugar over medium heat until sugar dissolves.
- In a separate bowl, whisk egg yolks.
- Gradually whisk hot cream mixture into egg yolks.
- Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-10 minutes).
- Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl.
- Stir in vanilla extract and cooled rhubarb puree.
- Chill in the refrigerator for at least 4 hours, or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze for at least 2 hours before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with ginger snaps or a sprinkle of ginger powder.Wine Advice:
A sweet dessert wine like a late-harvest Riesling.Nutritional Information
Calories: 300 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 15 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.1 g
