As yesterday was gloriously hot I decided to drag out my ice cream maker and make some fresh ice cream. I love a bit of rhubarb and I thought that the tartness of the rhubarb would contrast nicely with the sweetness of the honeycomb.
Obviously, I had to make the honeycomb first and I followed this recipe here:
(without dipping it in chocolate!)
350ml of single cream
4 drops of vanilla essence
2 egg yolks
110g of caster sugar
150ml of double cream
2 large stalks of rhubarb, washed and chopped into bite-sized chunks
50ml of white wine
30g of caster sugar
Honeycomb – as much or as little as you like
In a medium saucepan combine the rhubarb chunks, white wine and 30 g of caster sugar. Heat gently and bubble, stirring regularly, until the rhubarb breaks down and becomes mushy and liquid is reduced. Set aside to cool.
Whilst the rhubarb is cooling, make the ice cream.
Place the single cream and vanilla essence in a pan and heat to just under boiling point.
Whisk the egg yolks and sugar together until fluffy, then whisk into the hot cream.
Place the bowl over a pan of hot water and stir until the custard thickens and coats the back of a spoon.
Leave to become cold.
Whip the double cream until thick but not stiff and fold into the custard.
I then spooned the ice cream mixture into my ice cream maker. Once it’s in the bowl, start the motor and drop in the rhubarb mixture and the pieces of honeycomb.
Churn for half an hour. The ice cream maker churns and thickens the ice cream and chills it as it goes.
Once the ice cream has thickened and is semi-frozen, transfer it to a tupperware and place in the freezer for a couple of hours.