Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Yield: 6 servings
Ingredients: 300 g Sweet rhubarb; 50 ml water; 80 g caster sugar; 300 ml whipped cream; 2 egg yolks; 1 tsp vanilla sugar; 30 g Roasted almonds Flakes

This wonderful ice cream gives a refreshing end to a dinner.

Instructions

Step 1

Cut the rhubarb into thin slices. Boil the rhubarb in water and sugar on a low heat in a covered pan until soft. Let it cool.

Step 2

Whip the cream. Mix the egg yolks and vanilla sugar. Stir the egg mixture and rhubarb into the cream.

Step 3

Pour the mixture into a mould and cover with clingfilm. Freeze it for at least 3 hours.

Step 4

Dip the mould briefly into some water and turn the ice cream onto a dish about 30 minutes before serving. Garnish with toasted flaked almonds.

Enjoy!

Ingredients

Sweet rhubarb	300 g
Water	50 ml
Caster sugar	80 g
Whipped cream	300 ml
Egg yolks	2
Vanilla sugar	1 tsp
Roasted almonds Flakes	30 g

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