Rhubarb Crumble Ice Cream

Ice cream of my dreams.

Rhubarb? Check. Little doughy crumble pieces? Check. Complete absence of faffy custard base? Checky check check. It’s basically perfect. Not that I’m going to take the credit of course, that must go to Saint Delia. Her recipes always work.

You roast your barb with sugar (I added a splash of rosewater – orange blossom water would also be nice) then purée and mix with cream before churning, adding the crumble pieces at the last minute. The finished ice cream has an aerated cloud-like texture and oh my goodness is it ever creamy and tart and spun through with squidgy cookie-dough-like pieces.

Next time, I’ll use a bit less sugar, to let just a ....

Source : http://helengraves.co.uk