Rhubarb crumble and custard ice cream

Rhubarb crumble and custard ice cream

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

You can have a lot of fun with homemade ices. I love transforming classic British puddings into ice creams and this is one of my favourites. The rhubarb is simply folded into a basic vanilla ice cream and the crumble is churned through at the last minute. It is best eaten on the day it is made, or within a few days.

Ingredients

Quantity Ingredient
400ml creamy milk
1 1/2 vanilla pods
or 1/2 teaspoon vanilla extract
6 free-range medium egg yolks
150g caster sugar
400ml jersey or clotted cream, or a mixture

For the rhubarb

Quantity Ingredient
600g rhubarb, trimmed
200g caster sugar
1 teaspoon cornflour, mixed with 2 tablespoons cold water

For the crumble topping

Quantity Ingredient
160g plain flour
80g butter, chilled and cut into small pieces
90g soft brown sugar
50g oats
60-80g shelled nuts, coarsely chopped, such as walnuts, hazelnuts and/or almonds
3 tablespoons pumpkin seeds

Method

  1. Pour the milk into a saucepan. Split the vanilla pods lengthways, scrape out the seeds with a knife and add them to the milk with the empty pods. (If using vanilla extract, don’t add it yet.) Slowly bring the milk to the boil, then take the pan off the heat and remove the empty vanilla pods.
  2. Whisk the egg yolks and sugar together in a bowl, then pour on the hot milk, whisking as you do so. Return to the pan and cook gently over a low heat, stirring constantly with a wooden spoon, for about 5 minutes until the custard thickens; don’t let it boil. Pour into a bowl and whisk in the cream. (Add the vanilla extract now, if using.) Cover the surface with a sheet of greaseproof paper to prevent a skin forming and leave to cool.
  3. Preheat the oven to 190°C. Cut the rhubarb roughly into 2 cm pieces, place in an ovenproof dish and scatter with the sugar. Cover with foil and cook in the oven for about 30 minutes until tender. Pour the juice from the rhubarb into a saucepan and bring to a simmer. Stir the blended cornflour into the liquor and cook, stirring, for a minute or so to thicken, then stir back into the rhubarb. Leave to cool.
  4. To make the crumble, put the flour into a bowl and rub in the butter until the mixture is the texture of breadcrumbs. Mix in the sugar, followed by the oats, nuts and pumpkin seeds. Scatter on a baking tray and bake for about 15 minutes until golden. Set aside to cool.
  5. Churn the custard in an ice-cream machine until thickened and almost frozen to the right consistency for serving, then fold in the rhubarb and half of the crumble mixture. Transfer to a suitable container and place in the freezer until needed. Keep the rest of the crumble in an airtight container.
  6. To serve, scoop the ice cream into glass bowls and scatter the reserved crumble on top.
Tags:
Hix Oyster & Chop House
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