Easy rhubarb and custard ice cream

You dont need an ice cream maker for Tristan Welchs gorgeous ice cream combo
By Tristan Welch
Easy rhubarb and custard ice cream
  • Rating:
  • Serves: Makes: 500ml of each flavour
  • Cook Time: 40 minutes 20 minutes infusing time
  • Prep Time: 20 minutes plus freezing time
  • Effort: medium

Ingredients

For the custard ice cream

  • 250 ml milk
  • 250 ml cream
  • 1 vanilla pod
  • ½ nutmeg
  • 2 leaves gelatine, (6g)
  • 3 egg yolks
  • 90 g sugar

For the rhubarb ice cream

  • 125 g thinly sliced rhubarb
  • 40 ml grenadine
  • 2 leaves gelatine, (6g)
  • 3 egg yolks
  • 90 g sugar
  • 250 ml cream
  • waffle cone, to serve (optional)

Method

1. For the custard ice cream: put the milk, cream, vanilla pod and nutmeg into a heavy-based saucepan, bring just to a simmer, then remove the pan from the heat, cover with cling film and leave to infuse for 20 minutes.

2. Soak the gelatine in a little very cold water.

3. Beat the egg yolks and sugar together in a mixing bowl.

4. Bring the milk and cream infusion back to a simmer and pour this, gradually, into the egg yolks, stirring continuously, until all the milk and cream are mixed in well. Discard the vanilla pod and nutmeg.

5. Remove the softened gelatine from the water, squeeze out any excess water and add to the custard mixture.

6. Put the custard back onto the stove and cook gently, stirring constantly, until the mixture coats the back of a spoon. Do not allow to boil.

7. Allow the mixture to cool, then pour it into ice cube trays and freeze.

8. For the rhubarb ice cream: put the rhubarb and grenadine into a large microwave-proof bowl with 125ml water. Cover the bowl and microwave on HIGH for 3½ minutes or until the rhubarb is soft.

9. Transfer the mixture to a blender and blend until smooth.

10. Soak the gelatine in a little very cold water.

11. Beat the egg yolks and sugar together in a mixing bowl.

12. Bring the cream to a simmer in a heavy-based saucepan, add the rhubarb puree and bring back to the boil.

13. Pour the rhubarb and cream infusion gradually into the egg yolks, stirring continuously, until all the cream is mixed in well.

14. Remove the softened gelatine from the water, squeeze out any excess water and add to the rhubarb custard mixture.

15. Put the custard back onto the stove and cook gently, stirring constantly, until the mixture coats the back of a spoon. Do not allow to boil.

16. Allow the mixture to cool, then pour it into ice cube trays and freeze.

17. To serve, process the frozen cubes in a food processor separately, then swirl them together in a bowl, or pile scoops of each mixture into waffle cones.

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