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Rachel's Roasted Rhubarb Ice Cream
This quick and easy no-churn ice cream is made with tangy crème fraîche whisked with organic egg yolks, sweet honey and roasted summer rhubarb. Serve it in sundae glasses topped with crunchy granola, fiery crystallised ginger and your favourite berries to make a summer pudding that's help you cool down on the hottest day.
Ingredients
- 2 sticks of rhubarb, sliced in 2-3cm-thick chunks
- 5 tbsp honey
- ½ vanilla pod
- 4 medium egg yolks
- 300ml crème fraîche
- Granola, crystallised ginger or fresh berries, for topping (optional)
Prep: 20 mins + freezing | Cook: 10 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Place the chopped rhubarb in a roasting tin, slide into the oven and roast for 10-15 mins or till soft and tender.
2. Place the honey in a medium-sized pan. Gently warm till about to bubble. Scrape in the seeds from the vanilla pod half. Take the pan off the heat and set aside to cool for 5-10 mins. While it’s still warm, but not hot, whisk in the egg yolks and whisk for 3 mins or so, till it thickens. The mixture should coat the back of a spoon. Set aside to cool completely.
3. Fold the roasted rhubarb into the mixture, then whisk in the crème fraîche. Spoon into a freezer-safe tub or bowl. Cover and pop in the freezer. It should freeze in 1-2 hrs, or you can leave it overnight.
4. Let the rhubarb ice cream soften for a few mins at room temperature, then scoop into bowls or serving glasses. You can serve it as it is, or top with granola, chopped crystalised ginger or summer berries.
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