The rhubarb is ready on the allotment and the sun is shining. Time for my favourite ice cream in the world, Rhubard Crumble Ice Cream. This comes from Delia Smith’s Summer Collection – 1993 (that’s 20 years ago!).Time to dust of this summertime classic book and remind yourself why Delia is so popular. I look forward to making this every year.
Rhubarb Crumble Ice Cream
Ice Cream: 1lb/450g trimmed rhubarb, 15fl oz/425ml whipping cream, 8oz/225g sugar, 1 tablespoon lemon juice
Crumble: 3oz/75g plain flour, 2oz/50g butter, 2oz/50g light brown muscovado sugar (although I use dark brown) 1/2 level teaspoon of ground ginger.
Preheat oven to gas mark 5 / 375F / 190C
Make the crumble by combining all the ingredients and rubbing the butter into the flour until it forms pea size balls of dough. Sprinkle evenly into a baking dish and put to one side. Cut the rhubarb into 1cm lengths and place in a large shallow baking dish with the lemon juice and sugar.
Place the dish on the lower shelf of the oven and the tin with the crumble on the shelf above. The crumble needs to be cooked for 10 minutes but the rhubarb will need a further 15 -20 mins. When it is cooked, allow it to cool a little then pour into a food processor or blender and blend until it is a smooth puree. Put this in the fridge to chill.
Break up the crumble into small pea sized pieces.
Stir the cream into the puree, pour into an ice cream maker and churn until it is the consistency of soft whipped cream. spoon it into a polythene freezer box and stir in the crumble pieces. Put the lid on and freeze for a minimum of 2 hours. for 3-4 hours
If you haven’t got an ice cream maker, freeze the mixture (without the crumble) then whisk and return to the freezer for a futherther 2 hours then whisk again and stir in the crumble before the final freezing.
If frozen solid you will need to put in the main fridge for around 25 mins before serving.
I have noticed the gooseberry and elderflower ice cream recipe on the previous page – fabulous.