Recipe: Roast Rhubarb & Almond Ice-Cream
- Recipe by Rosie Morgan, the Pink haired pastry chef -
A word from the chef
This No Churn Roast Rhubarb Almond Ice Cream tastes very similarly to a Rhubarb Bakewell but in smooth, lusciously creamy ice cream form.
It’s honestly one of the best ice cream flavours I have tried in a LONG time. However, be warned, almond essence is pretty strong in it so you have to be a lover of that “fake” almond flavour like I am to fall in love with this ice cream like I did.
INGREDIENTS
500 grams heavy/double cream
1 tin condensed milk (300 grams)
1 tbsp gin or any other spirit
250 grams fresh rhubarb
50 grams caster sugar
4 tbsp rhubarb jam, homemade or bought, Morans Jam does a delicious rhubarb and custard jam that would be perfect for this
1 tsp almond essence
INSTRUCTIONS
1. Preheat oven to 180°c (360°f) or 170°c(340°f) if fan assisted.
2. Roughly chop the fresh rhubarb and place into a deep baking dish or tray. Sprinkle over the sugar.
3. Place a layer of tin foil on top and seal around the edges.
4. Place into the oven and roast until the rhubarb has softened, this will take 10-20 minutes depending on how thick you cut the rhubarb.
5. Remove from the oven once cooked and leave to cool.
6. In a large mixing bowl, add the cream. Whisk to soft peaks using an electric whisk or stand mixer with whisk attachment.
7. Next, pour in the condensed milk, gin and almond essence. Whisk until fully combined.
8. Pour into the loaf tin. Sprinkle the cooked, cooled rhubarb on top and drizzle over the rhubarb jam. Using a palette knife or a small butter knife, drag through the ice cream mix to create ripples. Top with any leftover rhubarb and small dollops of jam for decoration.
9. Place into the freezer for 4 hours or overnight until fully frozen.
ABOUT THE CHEF
Rosie Morgan, the Pink Haired Pastry Chef, can be found on Instagram or Facebook.
You can contact her at: pinkairedpastrychef@gmail.com
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