rhubarb and ginger ice cream

One of the many things I love in life is ...... home made ice cream.   

Many moons ago I was given a gift of an ice cream maker.  Not the stand alone refrigerated type but one that you put the insulated part in the freezer type.   I can honestly say it's one of the best kitchen gifts I've ever received as I have used it to make countless amounts of ice cream.  

Ice cream can be so easy to make - if you can make a smoothie then you can make ice cream!   This recipe is not 'custard based' nor does it contain eggs as in a lot of ice cream recipes.   It contains yoghurt so is almost a frozen yoghurt.

I devised this ice cream recipe recently when I was trying to decide on a dessert for special Mothers Day meal I was cooking for my mum and mother-in-law.  I served it with home made vanilla shortbread and a rhubarb coulées.  If you'd like to give the ice cream a go  here's the recipe. 

rhubarb and ginger ice cream

© Linda Edmonds (the cookery Angel)

ingredients

400 grams fresh rhubarb

170 grams Greek yoghurt (full fat)

170 ml double cream

120 grams golden castor sugar

thumb sized piece fresh root ginger (about 25 grams peeled and grated)

1 tablespoon fresh lemon juice

1 teaspoon Madagascar vanilla extract

method

Wash the rhubarb and cut into 1cm thick slices then place into a large pan.  Add castor sugar, grated fresh ginger and lemon juice then put the lid on pan.   Simmer for around 15 minutes, stirring now and then.  Once the rhubarb has completely softened, turn off the heat.  

Transfer to a mini processor (or use a hand blender in the pan, but be careful not to lift the blender up once turned on or you may get splattered).  Blend to a very smooth purée.  

Rhubarb varieties can vary - once cooked it can resemble anything from pink too a rather sludgy green colour!  Never fear, I've been known to resort to adding a few drops of pink food colouring (heathen I know but I'd rather that than an 'unmentionable' coloured ice cream).  I have found the 'champagne' rhubarb variety to keep its colour beautifully though.  

Let the rhubarb purée cool completely then transfer to the fridge.  The purée needs to be very cold before the next step.  I sometimes prep the rhubarb the day before I need it.

In a large jug add Greek yoghurt and double cream.  Whisk together with a fork, add the cold rhubarb purée and vanilla extract.  Whisk until completely mixed.

Pour mixture into the ice cream maker and churn for around 35-45 minutes.   It can be eaten straight away if you like it 'soft set' but I prefer to transfer into an airtight container and freeze for at least two hours before serving.  Once completely frozen remove container from freezer five minutes before serving.

Enjoy!

© Linda Edmonds (the cookery Angel)