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rhubarb frangipane ice cream
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Rhubarb Frangipane Ice Cream

All the flavours of a rhubarb frangipane tart, jam packed into a light & smooth ice cream.
Prep Time30 minutes
Cook Time30 minutes
Churn Time30 minutes
Course: Dessert
Cuisine: English, Italian
Servings: 6 People
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Jug Blender
  • Ice Cream Scoop
  • 1 Litre Plastic Tub

Ingredients

Ice Cream Base/Custard.

  • 325 g Whole Milk
  • 350 g Double Cream
  • 75 g Caster Sugar
  • 40 g Whole Milk Powder
  • 50 g Honey
  • 1/4 tsp Maldon Sea Salt
  • 2 tsp Vanilla Paste/Half A Vanilla Pod
  • 85 g Egg Yolks
  • 100 g Condensed Milk
  • 1 tsp Almond Extract

Rhubarb Puree.

  • 300 g Rhubarb - Washed Under Cold Water
  • 100 g Caster Sugar
  • 1/2 tbsp Lemon Juice
  • 50 g Grenadine Optional

Instructions

  • Ice Cream Base.
    Place the milk, cream, half the sugar, milk powder, honey, sea salt & vanilla into a large saucepan.
    If your using a vanilla pod. scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming - don’t let it boil.
  • Whilst the cream is heating up, place the yolks & remaining sugar into the bowl of a stand mixer. Whisk on a medium speed until light & fluffy, around 4-5 minutes.
    Once the cream is steaming, pour a third of it into the yolks, with the mixer running on a medium-low speed. Mix to combine then pour the now tempered yolks into the pan of cream & milk.
    Cook over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c. Remove from the heat & stir in the condensed milk & almond extract.
    Pass the custard into a bowl through a sieve & leave to cool, stirring regularly.
  • Rhubarb Puree.
    Preheat an oven to 180°c.
    Roughly chop the rhubarb & place into a bowl with the sugar, lemon juice & grenadine. Mix to combine then transfer to a oven proof dish/roasting tin & bake until the rhubarb has broken down & the juice is thick & syrupy. This will take around 30 minutes - make sure to stir occasionally to stop it from burning.
    Once cooked, remove from the oven & leave to cool for 15-20 minutes.
  • Transfer the rhubarb into a jug blender & blitz until smooth.
    Pour half the custard into the rhubarb puree & blitz to combine. Add in the remaining custard, blitz again & pour into a clean bowl.
    Cover the surface of the custard with a piece of baking parchment then refrigerate overnight.
  • The next day, churn the custard following your machine’s manufacturers instructions.
    Once churned, transfer to a tub & leave to set in the freezer for a minimum of 4 hours.

Notes

Cooking In An Aga.
Cook the rhubarb on the bottom set of runners in the baking oven,
You’ll need an ice cream machine to make this recipe. The machine that I use is linked above.
The ice cream is made over 2 days but once churned can sit in the freezer for up to 2 weeks.
For the rhubarb puree, I’ve added a small amount of grenadine for colour. This is optional but if used, it needs to be one with 0% sugar. I use one from a brand called Teisseire.
I would recommend using Nestle's whole milk powder.