Rhubarb and Custard Ice Cream Recipe

Rhubarb and Custard Ice Cream

Rhubarb and Custard Ice Cream Recipe Submitted by Gail

Ingredients for Rhubarb and Custard Ice Cream :

  • 1 lb rhubarb roughly chopped
  • 2 tablespoons water
  • 6ozs caster sugar
  • ½ pint double cream
  • can of ready to serve custard (425ml)

Method for Rhubarb and Custard Ice Cream:

  1. Place rhubarb, water and sugar in a saucepan, heat gently and bring to a gentle simmer.
  2. Cook for 10 minutes until the rhubarb is softened and like a purée.
  3. Remove from the heat and allow to cool.
  4. Gently whip the cream until it forms soft peaks, then gently beat in the custard.
  5. Stir in the rhubarb purée.
  6. Place in container and freeze until slushy, then beat and refreeze until firm, or use an ice cream maker.
Posted in Fruit, Vegetarian Recipes, Desserts & Puddings, All Recipes, Rhubarb Tagged with: , , , ,
3 comments on “Rhubarb and Custard Ice Cream Recipe
  1. Robert McLaughlin says:

    I have cooked and frozen down some rubarb from the garden can i defrost and use this to make ice cream.

    Thanks Rob

  2. Gail Richards says:

    Hi Rob, I have used frozen rhubarb and it has been fine,although it may be slightly more watery.
    Gail

  3. casey says:

    What lovely ice cream. Thank you will make a lot more of this.

Leave a Comment Here on Rhubarb and Custard Ice Cream Recipe

Your email address will not be published.

*