Dolce dolcissimo: Rhubarb Ice Cream

One of my colleagues makes a delicious rhubarb  semifreddo with meringue and I was tryinhg to find the recipe yesterday. No luck  and I texted her knowing they are on holiday. No reply. Then I improvised with the basil-lemon ice cream recipe.

This is what you need for a small portion: 5 dl chopped rhubarb, 1,5 sugar, zest of half a lemon, 2 tbsp lemon juice, 1,5 dl double cream, 1 can of condensed milk and a handful of mixed (unsalted) nuts.

I got three stalks of rhubarb and chopped them. Cooked with 1 dl brown sugar and 1/2 dl caster sugar for 10 minutes. Then I let the rhubarb cool down.

The next step was to wash and grate the lemon zest, and squeeze the juice. And in to the pan with the rhubarb. Next it was time to mix in condensed milk, and whipped cream. In the end I added a few drops of burgundy food colouring for extra color but turned it in just slightly. The mixture was ready for a freezer tin  (5 dl) and topping with crushed mixed nuts. 

It was a long four hour wait for the ice cream to freeze. It was definitely worth it!

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