Rhubarb and Custard Ice Cream
Rhubarb and Custard Ice Cream, with measured ingredients and a clear cooking method. Serve with Fruit Lambic for a relaxed ProjectBeer table.
dessert · Serves 8
Rhubarb and Custard Ice Cream
Bring rhubarb and custard ice cream to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Fruit Lambic when the food is ready.
Ingredients
Serves 8
350 g rhubarb, chopped
100 g caster sugar
300 ml double cream
250 g ready-made vanilla custard (suitable for vegetarians)
200 g condensed milk
1 tsp vanilla
Instructions
Simmer rhubarb, sugar and 2 tbsp water for 10–12 minutes until thick and soft. Cool completely and refrigerate.
Whip cream to soft peaks and fold in cold custard, condensed milk and vanilla.
Spoon into a 1 litre freezer-safe tub, swirling through cold compote in two layers.
Freeze for at least 8 hours. Allow 10–15 minutes out of freezer before scooping and keep remainder frozen.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Fruit Lambic. Fruit aromas provide a link to the rhubarb. Choose a sweeter fruit lambic, because dry sour beer can taste sharp against ice cream. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.