Roasted rhubarb
Do something new to rhubarb - roast it!
Clotted cream & ginger ice cream
Serves 4
Easy
Prep: -
If using a machine
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Skip to ingredients
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- 300g tub top-quality, ready-made custard
- 2 x tubs clotted cream
- 4 tbsp syrupfrom the stem ginger jar
- 2 x pieces stem gingerfinely chopped
- 1 x Roasted rhubarb(see 'Goes well with below)
Nutrition: per serving
- kcal565
- fat41g
- saturates25g
- carbs50g
- sugars40g
- fibre2g
- protein4g
- salt0.27glow
Method
step 1
Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
step 2
When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.
