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For the ice cream

Nutrition: per serving

  • kcal682
  • fat33g
  • saturates17g
  • carbs96g
  • sugars95g
  • fibre2g
  • protein6g
  • salt0.16g
    low
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Method

  • step 1

    Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste – add more ginger if you like a stronger flavour.

  • step 2

    Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.

  • step 3

    Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb’s shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.

Recipe from Good Food magazine, May 2010

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.3 out of 5.10 ratings

Olivoyl

A star rating of 5 out of 5.

Excellent ginger ice cream recipe. I was a bit concerned about the 682 calories per portion so I used half fat elmlea instead of double cream. No-one could tell the difference!

nickismithy

A star rating of 5 out of 5.

served this as part of a medley of dainty rhubarb puds; rhubarb fool served on meringue base topped with the rhubarb, rhubarb jelly, rhubarb mille fuille and served the ice cream in quenelles on little piles of crumbled ginger nut biscuits drizzled with rhubarb syrup and it was the star of the…

lizleicester

A star rating of 5 out of 5.

Only did the rhubarb but it was the best I've ever done (and we grow a lot!)

98normandy

A star rating of 5 out of 5.

21/4/12 I started to make this and then realised that the unit for my ice cream machine wasn't in the freezer so the ginger had to infuse for about 5 hours until I thought it was cold enough to try. It wasn't quite but nevertheless the ice cream was untterly delicious and not at all too gingery. All…

petherick

Perfect and certainly not too much ginger!

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