See Also: Vanilla ice cream with rhubarb compote(recipes)
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Rhubarb and polenta crumble with soured vanilla ice cream(recipes)
Buttermilk cream with rhubarb and rose petals(recipes)
Vanilla ice cream(recipes)
Millefeuille with vanilla cream(recipes)
Profiteroles with vanilla cream(recipes)
Real vanilla ice cream(recipes)
Vanilla Cream Syrup(recipes)
Homemade Vanilla Ice Cream(recipes)

Vanilla ice cream with rhubarb compote (recipes)






Serves 8-10



Preparation time

over 2 hours



Cooking time

30 mins to 1 hour

















Ingredients



550ml/20fl oz double cream425ml/15fl oz full-fat milk1 vanilla pod4 free-range egg yolks200g/7oz caster sugarFor the rhubarb compote680g/1lb 8oz rhubarb150g/5oz caster sugarhalf-glass white wine, approximately



Method



1. Place the cream and milk into a heavy-bottomed saucepan. Split vanilla pod lengthwise with a small sharp knife. Scrape out the seeds and put them, with the pod, into the saucepan with the milk and cream mixture. Bring to simmering point and remove from the heat.2. In a clean bowl, whisk together the egg yolks and the 200g/7oz sugar until pale and creamy.3. Pour a ladleful of the hot, but not boiling, cream and milk mixture into the bowl with the beaten egg and sugar and lightly whisk. Repeat with another ladleful of the cream-milk mixture. Then slowly pour in the remainder of the cream mixture, gently whisking as you go. Clean the saucepan and put the egg/cream mixture back into it. 4. Return the mixture to the hob on a very low temperature, stirring constantly. After about five minutes the liquid will thicken slightly. When the mixture is thick enough to coat the back of a metal spoon, remove it from the heat and strain into a clean bowl. Leave to cool, then place in the freezer in a freezer-proof bowl or container.5. After an hour, remove the mixture from the freezer and whisk thoroughly to break up any ice crystals. Return the bowl or container to the freezer. Repeat at hourly intervals, breaking up the ice crystals until a light, creamy ice cream is achieved and the ice cream is frozen through.6. For the rhubarb compote, top and tail the rhubarb stems. Wash and slice at an angle into one-inch lengths. Place the rhubarb in a non-reactive saucepan with the 150g/5oz sugar and white wine. Stir, over a high heat, until the wine comes to simmering point. Stir again, cover with the saucepan lid, bring back to the boil and cook for a further two minutes. Remove rhubarb from the heat and leave to cool with the saucepan lid on.7. Don' t stir the rhubarb once it' s cooked or it will affect the texture. Check the sweetness of the rhubarb before serving - it should be tart enough to cut through the ice cream while retaining some sharpness. Serve the rhubarb while still slightly warm, with the cold ice cream.