Ice cream first thing on a Monday morning? Surely I should be posting a recipe for a dinner salad or a fast and healthy breakfast recipe, right? Yet instead, I’m sharing ice cream. But not any ice cream – a smooth and creamy vanilla custard ice cream overflowing with sweetened rhubarb chunks and deliciously buttery crumble topping. Oh yeah.
You know when you have one of those ideas that seems so out there but you know you have to give it a try? This is one of them. I’ve been experimenting with all sorts of homemade ice cream recipes recently and found that the best ones result from turning a beloved traditional dessert into ice cream form.
I started off with Eton mess ice cream and it was incredible! Unfortunately, either I didn’t take any photos or accidentally deleted them, so I can’t share that recipe with you. But thankfully I managed to control myself long enough to snap a few pics before devouring this frozen pile of delicious goodness.
I think rhubarb is a bit of an underrated fruit – even by me. Rhubarb served up with whipped cream or baked into a crumble doesn’t go down well with me at all – how terribly un-British of me. But whack it into an ice cream and I’m all over it. Maybe it has something to do with the 21st century non-existent attention span? I.E. I can’t even focus on one dessert and need two in order to keep my attention.
Even though I own an ice cream machine which I absolutely love with all my heart, I made this ice cream the old-fashioned way without an ice cream machine. Why? We went freezer shopping last week and with one month’s worth of frozen fish, meat and vegetables combined with a ridiculous amount of frozen alcoholic Slush Puppy-type drinks and frozen whole loaves of bread sitting in the freezer, there wasn’t really enough room to stick an ice cream machine in there, too.
But you know what? It didn’t make a difference at all. Because the ice cream is packed with so much rhubarb and crumble topping and I made the huge effort to return to the freezer every hour or so to churn the ice cream by hand, the texture was amazing – just like homemade ice cream should be!
What kind of dessert would you turn into an ice cream flavour?
- 1/2 cup chopped rhubarb
- 1/4 cup white sugar
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup butter chilled and cubed
- 1 batch of simple vanilla bean ice cream
Preheat the oven to 350°F and place the rhubarb into a saucepan with the white sugar and water.
Cook the sugared rhubarb over a medium-high heat for around 10-15 minutes, until the rhubarb is completely softened and the water has turned into a syrupy sauce. Leave to one side to cool to room temperature before storing in the fridge in a sealed container.
Mix together the flour and sugar. Rub in the butter with your fingertips until you have a mixture of tiny butter crumbs and larger pea-size butter crumbs.
Pour the crumble topping onto a lined baking tray and bake for around 20 minutes, until golden.
Remove from the oven and stir, so the whiter middle part of the crumble is visible on the top.
Return to the oven for another five minutes to further brown.
Take the crumble out of the oven and leave to cool to room temperature before storing in a sealed container in the fridge.
After they've been allow to cool completely in the fridge for a few hours, stir the sweetened rhubarb and 1/2 the crumble mixture into the simple vanilla bean ice cream about half way through the churning process, before the ice cream has fully hardened.
Place the ice cream mixture into the container you're going to store it in and sprinkle on the final crumble topping on the top.
Return to the freezer and leave to set fully for at least 1 hour before serving.
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