Ice Cream base
85g granulated sugar
140ml/5fl oz water
1tsp vanilla paste
400ml/14fl oz double cream
290ml/½pt whole milk
Rhubarb & Elderflower
5TBS Elderflower Cordial
55g/2oz caster sugar
- Preheat oven to 180c/350f/GM4/AGA – Baking oven.
- Rhubarb & elderflower – Put the rhubarb, water & elderflower into an ovenproof dish, making sure that the rhubarb is in a single layer. Cover with foil and bake in the oven for 25-30mins until the rhubarb is tender.
- Remove from the oven and set aside to cool completely.
- Ice cream – Put the sugar and water into a saucepan over a gentle heat. Stir to dissolve the sugar.
- When the sugar has dissolved, turn up the heat and boil for 4mins or until the syrup thickens slightly.
- Whisk the egg yolks and vanilla paste together until light and fluffy and then whisking gradually, pour on the hot syrup and whisk until really thick.
- Add the cream and milk and whisk until just combined.
- Pour into an ice cream machine and churn until the ice cream stiffens. Remove the lid of the machine and fold through 2/3 of the baked rhubarb and elderflower. Continue to churn until stiff.
- Scoop the ice cream into a freezer-proof container and pour over the remaining rhubarb and elderflower. Cover and freeze until needed.
Think Ahead and Helpful Hints
- Take the ice cream out of the freezer and when soft enough, scoop onto a baking sheet lined with baking parchment and re-freeze. This just makes entertaining easier and quicker with less faffing.
- The elderflower flavour is very subtle and it just gives a little sharpness to the ice cream, almost like sherbet.