in Dessert Recipes

Rhubarb ice cream

updated

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Ingredients for 4 servings:

  • 350 g rhubarb (peeled, cut into pieces)
  • 200 g sugar
  • 1 pack of vanilla sugar, bourbon
  • 50 ml apple juice
  • 200 g whipped cream
  • Locust bean gum, (Bindobin), 1 kl. measuring spoon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

egg-free – for the ice cream maker

Cook the rhubarb pieces in the apple juice with sugar and vanilla sugar until soft, let cool, and purée thoroughly with a hand blender. Add the cream and a scant scoop of Bindobin (available from health food stores; the scoop is included), mix everything thoroughly, and pour it into the ice cream maker. Since the ice cream will be very soft and creamy, it may need to be frozen for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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