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Rhubarb Ice Cream

Serves: 4 Recipe course: Dessert Machine: Cooking MachineTotal time (min.): 8 hours 20 
rhubarb-ice-cream.png rhubarb-ice-cream.png

This ice cream is made by freezing the ice cream and whisking to break up the ice crystals. If you have and ice cream maker, you can use it instead.

Ingredients

Tools

Method

  1. Fit max blade to kCook bowl
  2. Add rhubarb, caster sugar, water and vanilla extract to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Cook with filler cap fitted - 2 min, 98°C, speed 3
  6. Blend with filler cap fitted - 2 min, speed 12
  7. Transfer purée to medium bowl
  8. Add egg yolk and caster sugar to a clean large mixing bowl
  9. Mix until combined then set aside
  10. Clean kCook bowl
  11. Fit stir tool to kCook bowl
  12. Add whole milk and vanilla extract to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Attach lid to kCook bowl
  15. Cook with filler cap removed - 7 min, 85°C, speed 4
  16. Transfer sugar mixture to kCook bowl
  17. Cook with filler cap removed - 7 min, 85°C, speed 4
  18. Strain content of kCook bowl into large glass bowl
  19. Add whipping cream to the large glass bowl
  20. Transfer purée to large glass bowl
  21. Stir until combined
  22. Let cool
  23. Transfer content of large glass bowl to plastic container and cover
  24. Freeze - 1 hr
  25. Whisk
  26. Freeze - 1 hr
  27. Whisk
  28. Freeze - 1 hr
  29. Whisk
  30. Freeze overnight
  31. Serve

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