Daylight savings means only one thing: Summer is just around the corner (we’ll forget the clocks in this instance). So an Ice Cream recipe is a must, right? For our final rhubarb recipe we found this beaut over on the Waitrose recipe site.
Preparation time : 10 minutes, plus cooling and freezing 3-4 hours
Cooking time : 10 minutes
Total time : 3 hours 20 minutes to 4 hours 20 minutes
250g English rhubarb, cut into 2cm pieces
75g golden caster sugar
4 tsp Star Kay White Rose Water
500g tub Waitrose Fresh Vanilla Custard
250g tub Galbani Santa Lucia Mascarpone
12 x Askeys Ice Cream Wafers
- Place the rhubarb, sugar and rose water in a small pan. Bring to the boil and simmer gently for 8-10 minutes until the rhubarb is just tender. Turn off the heat and leave to cool.
- In a separate bowl, beat together the custard and mascarpone until smooth, using an electric whisk for speed. Gently ripple the cooled rhubarb mixture through.
- Pour the mixture into a 900g (2lb) loaf tin lined with clingfilm. Cover and freeze for about 3-4 hours until solid then turn out. Using a large sharp knife that has been dipped in hot water, cut into thick slices. If frozen for more than 24 hours, transfer to the fridge for 20 minutes to soften before serving.
- Serve, sandwiched between Askeys Ice Cream Wafers or Belgian Butters Waffle Crisps.
For a super-smooth texture, beat the mixture using a fork once or twice during freezing to break down the ice crystals as they form. If you prefer, freeze in an airtight container and serve in balls using an ice cream scoop.