Have you heard of Pinterest
? It’s the new thing on the internet. You are probably all using it already but I have only just got onto it. You can follow me on there at CaraWaters
. I have been posting lots about food and travel like I do on here but also about shoes and bikes and whatever else takes my fancy. I have even started a board devoted solely to burgers.
It was through Pinterest that I discovered a great recipe for rhubarb crumble ice cream. I love rhubarb crumble but it is usually the sort of thing you would have as a wintery treat. Turning it into an ice cream allows year round eating which can only be a good thing.
The recipe I used is Delia’s
(we are on first name terms of course) as it doesn’t require you to make a custard base like some other rhubarb crumble ice cream recipes. I’ve tweaked it a little by cutting back on the sugar so the tart flavour of the rhubarb is emphasised and by adding some cinnamon to give the crumble part more of a traditional taste.
450g rhubarb (about 5 stalks), chopped into 1cm lengths
1 tsp cinnamon
|The ice cream ready to come out of the ice cream maker and into the freezer
1. Preheat the oven to 180c. Mix the rhubarb with the sugar and lemon juice in a large, shallow baking dish and bake in the oven for 20mins or until tender.
2. Make the crumble by combining all the crumble ingredients together in a bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form crumbs of dough. Sprinkle this evenly into the baking tin and bake in the oven for 10 mins or until lightly browned and crisp.
3. Once the rhubarb is cooked leave it to cool a little before pouring it into a food processor or blender and process until it is a smooth purée. Transfer the rhubarb purée to the fridge and chill.
4. Once it is chilled stir the cream into the rhubarb purée and pour into an ice cream maker and churn until the mixture is thick and fluffy. This took about 20 mins of churning for me. Spoon it into a container you can freeze and stir through the crumble pieces. Put the lid on the container and freeze for a minimum of 2 hours but overnight is better.
5. To make without an ice cream maker, freeze the cream and rhubarb 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.
*At this stage you need an invitation to join Pinterest. If you want one just mention it in the comments below (along with your email) or email me at missgourmetchick[at]gmail[dot]com and I can send you one.