Making ice cream in the middle of the winter might sound a little odd but I am the proud owner of an ice cream machine and just happened to have a bag of rhubarb in the freezer...it turned out to be amazing, the rhubarb compote tasted like sorbet and together with creamy ice cream it felt like the last taste of summer for a very long time. The ice cream base is just a creme anglais flavoured with cardamom, a rhubarb compote on top of that and you have a perfect dessert, I served it in almond brandy snaps but you could just as well serve it on its own.
Creme anglais
100 grams caster sugar
200ml cream
200ml milk
30 grams liquid glucose (Golden syrup can be used as a substitute)
4 egg yolks
1 cardamom pod
Heat milk, cream, half of the sugar and cardamom pod in a pot. In a bowl beat egg yolks and the rest of the sugar until white and fluffy. When the cream comes to boil slowly add it to the egg yolks while whisking. Pour back into the pot and put on a low heat, stir constantly. Just as the egg yolks starts to thicken take it off the heat and pour through a sieve into a cold bowl. Let cool down and chill over night in the fridge. Churn in an ice cream machine and put into a dish, keep in the freezer.
You can pour the mix into a plastic container and freeze without an ice cream machine but you need at least 2 1/2 hours and to stir it every 30min.
Rhubarb compote
300 grams rhubarb, chopped
100 grams sugar (more if you like it sweeter)
Melt sugar and rhubarb on a low heat in a pot, let simmer until the rhubarb has gone soft and it looks like jam. Let cool down. Use a hand blender and pureè the compott. Pour over the frozen ice cream and freeze again.
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