Recipe: Rhubarb & Cinnamon Ice-Cream - Recette: Glace Rhubarbe & Cannelle
I’ve become crazy about home-made ice-cream and as soon as we finish a batch, I need to make another one. Not that we usually eat lot of ice-cream, especially in winter or even spring. It’s just that home-made ice-cream is pure heaven…
I had never made ice-cream before last summer and I never had some as a kid, as my mum makes sorbets with all the fruits we get in the garden in summer but she doesn’t prepare ice-cream.
Last summer though, I found a basic recipe of vanilla ice-cream in a BBC GoodFood magazine and I tried it, because I love trying new recipes and also because I didn’t know before reading this recipe that you didn’t need an ice-cream maker to make ice-cream! It turned out to be one of the best ice-cream I ever tasted, absolutely no comparison with an industrial product. So I made it again and again and I can’t stop now. What is wonderful with this recipe is that now that I’ve got the base, I can add any flavour to it and experiment with any fruit or spice. This time I’ve gone for rhubarb with a hint of cinnamon. So easy and so delicious!
Rhubarb & Cinnamon Ice-Cream
Makes 600 ml - Ready in 45 minutes + overnight in the freezer
Ingredients
- 500g fresh rhubarb, peeled and cubed
- 300ml fresh full-fat milk
- 300ml double cream
- 180g golden caster sugar
- 4 egg yolks
- 1/2 tsp ground cinnamon
Method
Place a container in the freezer.
Pour the milk and cream into a pan. Add the cinnamon.
Bring to the boil, then remove from the heat and leave to infuse for 10 to 20 minutes.
Meanwhile, cook the rhubarb in a pan with a knob of butter and 80g sugar on medium-heat for about 10 minutes until it becomes a compote.
In a large bowl, whisk the remaining sugar and egg yolks together for a few minutes until they turn pale and fluffy.
Put the cinnamon cream back on the heat until it’s just about to boil, then carefully pour the liquid onto the eggs, beating with the whisk until completely mixed.
At this point, get a large bowl of iced water and sit a smaller bowl in it.
Pour the custard back into the pan and cook on the lowest heat (or even better over a pan of simmering water), stirring slowly and continuously, making sure the wooden spoon touches the bottom of the pan, for about 10 minutes until thickened. Do not allow to boil!
The custard is ready when it is thick enough to coat the back of a spoon. Another test is to draw a finger through custard over the back of the spoon. The mark left behind should last for a few moments.
Strain the custard into the bowl sitting in the iced water. Add in the rhubarb compote, stir well and leave to cool.
Transfer to the cold container and freeze.
When the ice-cream becomes slushy, whisk it hard or blitz it with a hand blender. Repeat the process 2 more times and leave to freeze until scoopable.
Bon Appétit!
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This recipe is also available on www.serialcooking.com.
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Glace à la Rhubarbe & à la Cannelle
Pour 600 ml - Prêt en 45 minutes + 1 nuit au congélateur
Ingrédients
- 500g rhubarbe
- 300ml lait entier
- 300ml crème liquide
- 180g sucre, blond de préférence
- 4 jaunes d’oeuf
- 1/2 cc cannelle
Préparation
Placer un récipient au congélateur (une boite en plastique avec couvercle fait l’affaire).
Versez le lait et la crème dans une casserole. Ajoutez la cannelle et portez à ébullition.
Retirez du feu et laissez infuser 10 à 20 minutes.
Pendant ce temps, épluchez et coupez la rhubarbe en petits cubes. Faites la cuire à feu moyen avec une noix de beurre et 80g de sucre jusqu’à en faire de la compote.
Dans une jatte, battez les jaunes d’oeuf et le sucre restant jusqu’à ce que le mélange blanchisse.
Remettez la crème sur le feu et portez de nouveau à ébullition.
Versez doucement le liquide sur les oeufs tout en fouettant, sans cesse afin d’éviter de cuire les oeufs.
Remplissez un grand saladier d’eau glacée et posez un autre saladier par-dessus. Réservez pour plus tard.
Versez la crème dans la casserole et faites cuire à feu très doux ou au bain-marie jusqu’à ce que le mélange épaississe. La crème ne doit surtout pas bouillir !
Lorsque la crème est assez épaisse pour recouvrir le dos d’une cuillère en bois, retirez-la du feu et versez-la dans le bol réservé.
Ajoutez la rhubarbe. Mélangez bien et laissez refroidir.
Versez la glace dans le récipient placé préalablement au congélateur.
Au bout d’1 heure ou 2, fouettez énergiquement la glace. Répétez au moins 2 fois puis laissez la glace durcir une nuit au congélateur.
Bon Appétit !
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Cette recette est également disponible sur www.serialcooking.com.
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