Rhubarb Frangipane Ice Cream
All the flavours of a rhubarb frangipane tart, jam packed into a light & smooth ice cream.
Servings: 6 People
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.
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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.
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