John Myers
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Banana Rum Ice Cream with Rhubarb Compote
The perfect banana rum ice cream with rhubarb compote recipe with a picture and simple step-by-step instructions.
For the rhubarb compote:
- 1,5 dl White wine
- 150 g Sugar brown raw sugar
- 0,5 Pc. Lemon zest
- 1 good pinch Ground cardamom
- 0,5 Pc. Cinnamon stick
- 1000 g Fresh rhubarb
for the banana ice cream
- 500 g Banana fresh
- 125 g Quark semi-fat
- 1 Pc Lemon juice
- 150 g Sugar
- 1,25 dl Liquid cream
- 1,25 dl Rum
Also to garnish
- 1 dl Cream 30% fat
- 1 Handful Peppermint leaves
the rhubarb compote:
- Peel the rhubarb and cut into 1-2 cm pieces. Mix with lemon zest, sugar, cardamom and cinnamon stick and let steep for 10-15 minutes. In the ingredients list picture I forgot white wine, cinnamon stick and cardamom …… Sory
Prepare the banana ice cream:
- Peel the bananas, cut into slices, place in a bowl and mix together with the cream quark, lemon juice, sugar, cream and rum. Then mix or puree finely with the hand blender.
Making banana ice cream:
- Put the pureed mass in an ice cream maker and let it freeze. If you don’t have an ice cream machine, you can pour the mixture into a wide bowl and put it in the freezer. Stir the mixture well with a whisk every 15-20 minutes, repeat this 4-5 times. Warning, banana ice cream doesn’t get very hard, it stays rather soft.
Serving:
- Place a layer of rhubarb compote on a cold dessert plate or bowl, place a scoop of ice cream on top, garnish with whipped cream and peppermint leaves.
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