Rhubarb and Ginger Ice cream
Recipe 4 hungry people
ingredients:
5 pieces of stemed ginger
450g or 1lb of trimmed rhubarb sliced
115g, 4 oz or 1/2 cup caster sugar
30mls or 2 tbsp of water
150g, 5oz or 2/3 cup mascarpone cheese
150mls, 1/4 pint or 2/3 cup whipping cream
2 tbsp of malt whiskey
1tbsp of chopped toasted hazelnuts
packet of brandy snaps or ginger biscuits of your choice
Method:
1.Roughly chop the stem ginger, add the whiskey and set aside.
2.Put the rhubarb slices into a none aluminium saucepan, add sugar and water, cover, gently simmer for approximately 5 mins until rhubarb is just tender and still bright pink.
3.Add the mixture to a food processor and blitz until smooth, then chill.
4.Mix together the mascarpone the cream the ginger and the rhubarb puree by hand and pour the mix into a plastic tub or freezer proof container. Freeze for six hours. the mix needs beating by hand every 11/2 hours to ensure a good consistency by breaking up the ice crystals. Ready!
5.To serve simply open plastic tub sprinkle with toasted hazelnuts and dunk with biccys in a dark room on your own or layer the mix between brandy snaps, allow two per person, sprinkle hazelnuts inbetween each layer. Particularly nice with fresh raspberries and dusting of icing sugar and a little more of that malt whiskey.
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