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http://www.lifestylefood.com.au/recipes/11440/rhubarb-and-custard-crumble-ice-cream

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Rhubarb and Custard Crumble Ice Cream

Ingredients

  • For the rhubarb ice cream base

  • 1.5 kg/ 3 lb washed finely sliced rhubarb

  • 500g/ 1 lb and 1½ oz water

  • 250g/ 9 oz yolks

  • 250g/ 9 oz sugar

  • 220g/ 7¾ oz glucose

  • 50g/ 2 oz skimmed milk powder

  • 2g carrageen

  • 4g lecithin

  • 120g/ 4¼ oz vegetable oil

  • 180m/ 6¼ fl oz grenadine

  • For the custard ice cream base

  • 250g/ 9 oz yolks

  • 260g/ 9¼ oz sugar

  • 190g/ 6¾ oz glucose

  • 80g/ 3 oz skimmed milk powder

  • 2g carrageen

  • 4g lecithin

  • 120g/ 4¼ oz vegetable oil

  • 2l / 3 ½ pints skimmed milk

  • 3 vanilla pods

  • For the waffle cone

  • 4 medium eggs

  • 310g/ 11 oz granulated sugar

  • 2g salt

  • 1 tsp. vanilla extract

  • 50g/ 2 oz vegetable oil

  • 460g/ 16 ¼ oz flour

  • For the Crumble Topping

  • 270g/ 9 ½ oz pastry flour (t45)

  • 165g/ 5 ¾ oz cold butter dice into cubes

  • 165g/ 5 ¾ oz caster sugar

  • vanilla essence

  • 150g/ 5 ¼ oz chopped hazel nuts

Method

  • For the rhubarb ice cream base:

  • 1.

    Take the washed rhubarb and vacuum pack it with the water, cook this in a water bath set to 65˚c/ 149˚f for 35-40 minutes. When the rhubarb is cooked puree the hot mixture in a blender until totally smooth then pass through fine sieve and set to one side.

  • 2.

    Take the egg yolks, sugar, glucose, skimmed milk powder, carrageen and lecithin and mix well.

  • 3.

    Slowly add the vegetable oil mixing vigorously. Now slowly add the rhubarb puree and the grenadine. When totally mixed, vacuum pack the mix and cook in a water bath set to 76 C/ 169f for 25 min, then refresh in ice water.

  • 4.

    Pass the mix through a fine sieve and store in the fridge until required.

  • For the custard ice cream base:

  • 1.

    Take the egg yolks, sugar, glucose, skimmed milk powder, carrageen and lecithin mix well.

  • 2.

    Slowly add the vegetable oil mixing vigorously.

  • 3.

    Now slowly add the skimmed milk and the vanilla pods which have been cut in half and the seeds scraped. When all the ingredients are very well mixed, vacuum pack the mix and cook in a water bath set to 76˚c/ 169˚f for 25 min. Re-fresh the ice cream mix by placing the bag in ice water. Pass the cold mix through a fine sieve and keep in the fridge until required.

  • For the waffle cone:

  • 1.

    Beat the eggs and the sugar, salt and vanilla extract with an electric whisk until the eggs turn slightly white in colour and fluffy. Drizzle the oil in slowly while beating all the time. Now fold in the flour. Cook the mix directly on a waffle press. Then mould the waffle around a cone and allow to cool on a cooling rack.

  • For the crumble topping:

  • 1.

    Take the flour, butter, caster sugar and a few drops of vanilla essence and combine all in a blender. Add the chopped hazelnuts and briefly pulse just to mix in the nuts.

  • 2.

    Spread the crumble mix on a tray with grease proof paper. Toast in oven at 150 C/ 300f until golden brown.

  • To serve :

  • 1.

    Both ice-cream flavours will need to churn for 30 minutes in an ice-cream machine. Once they are ready pipe the ice-cream in to the cone. Try to make the two separate colours distinct from each other! Sprinkle on a little of the crumble topping and serve.

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