Rhubarb & Sorrel Ice cream
Ingredients
100g sorrel, washed and dried
1tbsp honey
250ml double cream
75ml whole milk
2tsp vanilla extract
3 small egg yolks
180g caster sugar
500g rhubarb, trimmed and cut into 2 inch chunks
125ml water
Method
- Place sorrel leaves and milk into a food processor and blitz until smooth. Pass through a sieve into a small saucepan along with the honey and double cream.
- Gently bring this mixture to boil stirring occasionally. Once up to temperature remove from the heat and reserve to one side.
- Meanwhile, whisk together the egg yolks and 60g caster sugar until thick and pale. Pour over the warm milk mixture whilst whisking ensuring not to curdle the mix, then place back into the saucepan over a low heat.
- Stir this continuously with a wooden spoon until it thickens and coats the back of the spoon, about 6-8 minutes. Remove from the heat and transfer to a clean bowl to cool.
- Place the rhubarb, remaining caster sugar, vanilla extract and water in a medium sized saucepan and bring to a simmer over a medium heat, stirring occasionally. Once at a simmer, lower the heat and cook for 10 minutes until the rhubarb is soft. Remove the rhubarb from the pan using a slotted spoon and transfer to a bowl.
- Reduce the cooking liquor by half and then pour over the rhubarb, mashing well until you have a puree. Push through a sieve into a bowl and set aside.
- Once the custard mixture is cool, churn in an ice cream machine until it just starts to thicken. At this point pour in the rhubarb puree and churn for a further 10-15 minutes until soft and thickened.