Rhubarb ripple ice cream
I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it.
Tart, sharp rhubarb. Sweet, fiery ginger. Rich, thick, creamy vanilla ice cream. Crunchy, nibbly biscuits. Sounds like a pretty delicious combo doesn’t it? Well you can take my word for it that it really, really is!
Adding cream cheese to the ice cream base makes it so thick and creamy, it’s truly impossible to resist. But then, why should you?
1 tbsp sugar
1/2 tsp ground ginger
1 large piece of stem ginger (from a jar)
1 1/2 tbsp syrup from the stem ginger
175g condensed milk
100g cream cheese
300ml double cream
1 tbsp vanilla extract
50g biscuits (I really like amaretti but use whatever you like)
Pre-heat your oven to 190°c. Wipe the rhubarb with some damp kitchen roll and then chop it into smallish chunks. Toss it in a baking tray with the sugar and ground ginger. Bake for 15-20 minutes, until it is really soft and breaks up easily. Finely chop the stem ginger and add this and the ginger syrup to the rhubarb before stirring it all together to create a rhubarb sauce. Leave this to cool.
Beat together the cream cheese and condensed milk in a large mixing bowl until they are smoothly combined. Add the cream and the vanilla before whipping it until the mixture is quite thick and fluffy. Crumble the biscuits and fold them into the mix.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the rhubarb through it. Freeze until solid.