food for thought

by michelle

rhubarb purée, rhubarb ice cream and honey toasted almonds

with one comment

Inspired by some magnificent rhubarb from my local market.

rhubarb-ice-cream-and-purée-with-honey-toasted-almond

To make the rhubarb purée wash and trim the rhubarb and chop it into 3cm (1″) lengths. The 2 bunches I bought weighed 1.35kg (3 lbs). Place in a saucepan with ½ a cup of water and 1 cup of sugar. This will result in a not very sweet purée which balances well with the sweet ice cream and nuts. If you prefer it sweeter just add more sugar. Cook over low heat until the rhubarb is falling apart. Remove from the heat and add 4-5 teaspoons of rosewater then set it aside to cool. Meanwhile make the ice cream (once again using the base recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer). Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ½ of a cup of sugar, 3 tablespoons of honey and 2 tablespoons of glucose (in Australia I use this in place of light corn syrup). Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Place the bowl in an ice bath and whisk occasionally until cool. Now take 1 cup of the rhubarb and process in a food processor or blender until smooth. Add it to the ice cream mixture (if you prefer a pinker ice cream add a drop or 2 of red food colour) and churn in an ice cream machine, sorbetière or over ice and salt. To make the honeyed almonds melt 2 tablespoons of butter with 2 tablespoons of honey. Mix in 2 tablespoons of light brown sugar and ¼ of a teaspoon of salt. Toss 1 cup of flaked almonds in this mixture and spread onto a baking tray. Bake in a moderate oven, turning occasionally until they are golden brown and sizzling. They will become crisp when cooled.

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One Response

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  1. Wow! Loves AMAZING – love rhubarb….

    Cindy Watkin

    May 31, 2015 at 9:24 am


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