24 July 2011

Sunday afternoon & Rhubarb and Ginger Ice Cream

Yes it is winter and it is a grey and rainy day, but as I am looking forward to a day of chilling out after a very busy week it is kind of perfect. I will be curled up on the sofa catching up on some TV, a few food blogs and some magazines with the perfect companion and indulgence, a bowl of homemade ice cream.

This one with a little rhubarb and some crystallised ginger added.  The inspiration came from a a cooking class at Cook at Cook the Books.  Dessert was rice pudding topped with a little rhubarb compote.  Rice pudding is my food hell, the one food that I just cannot do, but the rhubarb compote was quite delicious and it immediately came to my mind that it would quite wonderful just warm atop some vanilla ice cream.

Rhubarb and Ginger Ice Cream

Makes 1 litre


1 3/4 cups cream
Vanilla seeds from 2 vanilla pods
1 cup milk, full fat no discussion.
3/4 cup sugar, divided
Pinch of salt
5 egg yolks
1 tbsp butter
6-8 stalks rhubarb, chopped
Pinch cinnamon
1 tbsp brown sugar
1/2 cup crystallised ginger


Place the cream, vanilla seeds and pods in a small saucepan. Bring to just a simmer, you will see little bubbles start to form around the edge. Remove from the heat and let the flavours infuse for 20-30 minutes.

In a medium saucepan place the milk, 1/2 cup of sugar, and a pinch of salt. Warm through to dissolve the sugar.  Meanwhile in a good sized bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar. Add the hot milk mixture to the eggs slowly, in a steady stream, whisking all the time. Return the mixture to the saucepan and cook, stirring all the time with a wooden spoon.   It is ready when the mixture coats the back of the spoon. Be careful not to let it boil.  

To be on the safe side you can have a basin full of ice cold water ready to go.  If it looks like the custard is about to curdle place the pot in the ice bath and whisk vigorously.

Allow the custard to cool. Remove the vanilla pods from the cream and strain the mixture in to the custard.

Melt the butter in a small frying pan and add the rhubarb, cinnamon and sugar.  Cook for a few minutes until the rhubarb is softened and broken down.  Set aside and allow it to cool.

Cool the custard thoroughly, in an ice bath or over night in the fridge. Churn in an ice cream maker according to the manufacturer's instructions.  When the ice cream is almost done add the cooled rhubarb and crystallised ginger to mix it through. Place in a container and pop in the freezer for about an hour.

The rhubarb adds a little fruity tartness and and the ginger brings a little warmth to the rich, creamy ice cream. Curled up on the sofa, a bowl of ice cream, food blogs and magazines to read with the master snuggler makes for a perfect Sunday afternoon.



  1. Good for you still making ice cream at this time if year! I live the idea of ginger ice cream which would be just perfect with rhubarb. Sadly my rhubarb just keeps getting battered by the sea wind :0(

  2. Thanks Alli, no matter the season always love a little ice cream :)

  3. I love the addition of rhubarb to the ice cream. Especially with that ginger heat. I'm a bit on the fence about rice pudding - I've had a lot of bad versions, but am sure there's something out there to convert me.

    I also love the addition of the cat :)

  4. Ah, a bowl of this would be perfect snuggled up under a mountain of blankets with a cat and a cup of tea and a good book :) Rhubarb & ginger is a gorgeous combination.

  5. Looks heavenly, Mairi - I love the combination of rhubarb with ginger, and ice cream is still my favourite dessert even in the middle of winter. I can't wait to get my ice cream machine out of storage and start churning again. I'm with you - rice pudding is my "dessert hell" - activates my gag reflex just thinking about it xo

  6. @hungryandfrozen Thanks Laura, couldn't even to Martin Bosley's rice pudding!!

  7. @milliemirepoix Thanks Millie, it has been that kind of afternoon, snuggled on the sofa, a perfect Sunday.

  8. @Couscous
    Thanks Sue, that's exactly what rice pudding does to me too :) but always room for ice cream!

  9. This does sound like a perfect Sunday afternoon! I just made rhubarb sorbet and liked it, so will have to try your rhubarb ice cream. My favorite rhubarb pie has custard in it so I'm sure I'll enjoy the ice cream. btw, I make a Shaker recipe for rice pudding that is lovely and quite creamy. It's baked in the oven for a couple of hours at a low heat and stirred every half hour. I prefer it to the stove top versions.

  10. Like you I do not do rice pudding but the icecream sounds good.Had the pea soup and herb bread for lunch today and it went down a treat I used pancetta instead of walnuts very good.

  11. @Hannah Mmmmm rhubarb sorbet sounds divine...but you'll never convert me to rice pudding!

  12. @ChristineH Yes no convincing me on the rice pudding :) Glad you liked the soup & cheesy bread :)

  13. I am so with you on the FULL FAT MILK! I have no problem with cream either, LOL.

    I must have missed the rhubarb season. They remind of what a red celery would look like ;-).

    Thanks for sharing this, Mairi. Indeed a perfect Sunday or any afternoon treat.

  14. @Annapet Thanks Annapet...yep ice cream not the same with anything not full fat ;)


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