John Myers
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Rhubarb Ice Cream with Strawberries
The perfect rhubarb ice cream with strawberries recipe with a picture and simple step-by-step instructions.
For the ice cream:
- 700 g Fresh rhubarb
- 1,5 dl White wine
- 100 g Sugar
- 0,5 Pc. Lemon zest
- 0,5 Pc Cinnamon stick
- 1 big pinch Cardamom
- 2 tbsp Vanilla sugar itself according to
- 1 Pc Egg free range
- 50 g Clay sugar
- 1 dl Whipped cream 30% fat
Strawberries:
- 800 g Fresh strawberries
- 2 tbsp Sugar brown
- 3 tbsp Martini bianco
- 2 tbsp Lemon juice
- 2 tbsp Pepper and cardamom
- 10 Pc Peppermint tip
- 2 dl Whipped cream 30% fat
the ice cream:
- Peel the rhubarb and cut into pieces. Put the white wine, the sugar and the lemon zest in a saucepan, cover and simmer over a low heat, shaking the saucepan occasionally, until the pieces of rhubarb disintegrate. Let the compote cool completely.
- Beat the egg with the sugar to a light, thick cream.
- Do not whip the cream too hard.
- First fold the egg cream, then the cream into the completely cooled rhubarb sauce. Pour into a freezer safe container or into the ice cream maker and let freeze.
marinate the strawberries.
- Wash the strawberries, dry them in a cloth, remove the stems. Large quarters or eighths, medium halves. Vanilla sugar, brown sugar, lemon juice, martini (wanted to take nutmeg but there was no more, martini is also sweet.) 1 pinch of pepper from the mill and 1 pinch of cardamom marinate for 1 or 2 hours. Then puree a third of it.
Serving:
- Spread strawberries on cold dessert plates or bowls, top with strawberry sauce. Put a scoop of rhubarb ice cream on top, garnish with whipped cream and peppermint.
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