John Myers
Rhubarb Ice Cream
The perfect rhubarb ice cream recipe with a picture and simple step-by-step instructions.
- 400 g Rhubarb, unpeeled
- 300 ml Water
- 250 g Sugar
- 8 Egg yolk
- 1 Pck Vanilla baking flavor
- 50 g Dextrose
- 250 ml Cream
- 50 g Natural yoghurt
- Wash the rhubarb, remove the unusable ends and cut the stalks into small pieces.
- Heat the water with 50 g sugar in a saucepan and cook the rhubarb pieces until soft. Let cool down. Then pass through a sieve and set aside the resulting fruit puree.
- Beat the egg yolks with 200 g sugar.
- Put the cream, yoghurt, vanilla flavor, dextrose and the fruit puree in a saucepan and whisk thoroughly. Warm up slowly (do not boil). Pour in the egg and sugar mass and heat everything to 65 ° while stirring. Let cool down.
- If you want to prepare it without an ice cream machine, pour the mixture into a suitable container and place in the freezer. In this case, however, the mass must be stirred at least every 45 – 60 minutes. This then until the ice cream has reached the desired, creamy consistency.
- When preparing with an ice cream maker, follow their instructions.
Facebook Comments