Recipe Rhubarb & Ginger Ice Cream
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Auteur : Paige Matthie, Salty: The Island’s Food DigestInternet : https://canadasfoodisland.ca/recipe/ginger-rhubarb-ice-cream/
Au lieu du sucre cette recette utilise du lait condensé.
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 5 cups chopped rhubarb
- 300 ml sweetened condensed milk
- 500 ml whipped cream
- 10 cm piece of grated ginger
PRÉPARATION
- Place the rhubarb and ginger in a saucepan, without adding any water or sugar, and bring to a boil.
- Reduce the heat and simmer, stirring frequently, for about 10 minutes. The goal is to both blend the two flavors and evaporate much of the water. This will prevent ice crystals from forming in your ice cream. Reduce until you have about 500 ml (2 cups) of rhubarb compote, then remove from the heat.
- Pour into a bowl and refrigerate.
- Once the rhubarb and ginger mixture has cooled, whip the cream in a large bowl until soft peaks form (when the cream peaks fall back on their own).
- Set aside. Stir the sweetened condensed milk into the rhubarb mixture. Add a generous spoonful of whipped cream to the sweetened rhubarb mixture and stir. This will help to blend everything together. Then, fold this creamy mixture into the remaining cream and stir until well combined.
Taste your mixture now. If the rhubarb isn't tart enough, add a tablespoon of lemon juice and stir again.
If you have any leftover stewed rhubarb, you can also add a few spoonfuls and gently fold it in.
Pour the mixture into an airtight container and refrigerate for 4 to 5 hours.
Stir it about once an hour and serve it to your loved ones.
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