Ice cream turns out great even when using a simple hand mixer. Condensed milk and “crème double” (heavy cream) turn the ice cream mixture creamy and rich. The subtle aroma of rhubarb syrup and bright color will make you not want any other dessert this summer.
How to flavor?
You can add to the ice cream mixture:
chopped chocolate,
coconut flakes,
freeze-dried fruits,
rhubarb compote.
On the prepared rhubarb ice cream, it is tasty to sprinkle:
cookie crumbs,
or decorate with whipped cream.
How to make rhubarb ice cream?
Ingredients (for 6 servings):
500 g rhubarb
100 g powdered sugar
20 ml lemon juice
500 g very heavy cream
300 g condensed milk
Preparation
1. Wash the rhubarb, peel, and cut into pieces.
2. Put powdered sugar into a pot, add 100 ml of water, lemon juice, and rhubarb. Cook for about 8 minutes over medium heat.
Then remove the rhubarb pieces, and cook the remaining liquid for about 10 minutes over low heat to thicken into syrup. Set aside to cool.
3. Whip the “crème double” and condensed milk with an electric mixer until stiff. Stir in half of the rhubarb and half of the syrup. Pour the mixture into a mold (about 17 × 25 cm). Spread the remaining rhubarb and syrup on top, gently fold in and smooth the surface.
Place in the freezer for about 8 hours.
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4. After removing the ice cream, let it sit for about 5 minutes at room temperature to soften slightly, and scoop.
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