Doctor's Review: Medicine on the Move

August 23, 2017
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Rhubarb Ginger Ice Cream

Pat Hacker of Slickers in Bloomfield, ON, offered up this yummy recipe. "Rhubarb ginger is a best-seller for us and is particularly nice for spring and summer when rhubarb is fresh." This ice cream will have texture with the cooked, chopped crystallized ginger and the whole (unstrained) fruit.


4 large egg yolks
1 tbsp. (15 ml) grated peeled ginger
1 c. (250 ml) granulated sugar
1 c. (250 ml) sliced packed rhubarb
1/4 c. (60 ml) crystallized ginger, finely chopped
3 tbsp. (45 ml) water
2 c. (500 ml) heavy cream (18 per cent)
1 c. (250 ml) whole milk
1 tsp. (5 ml) pure vanilla extract


Small piece of cheese cloth and string

In large bowl, whisk egg yolks. Wrap grated ginger in cheesecloth and tie with string.

In medium heavy saucepan over low heat, cook cheesecloth-wrapped ginger, sugar, rhubarb, crystallized ginger, and water, stirring constantly, 7 minutes or until fruit softens. Remove from heat; stir in cream.

Return to medium-low heat and cook just until bubbles form around edge, stirring regularly. Remove from heat. Gradually whisk into yolks.

Return mixture to clean pan; add milk. Cook over low heat, stirring constantly, 12 minutes or until thick enough to coat back of wooden spoon. Do not boil. Remove from heat; stir in vanilla. Cover tightly and refrigerate 3 hours to overnight.

Remove and discard cheesecloth with ginger. Transfer to ice-cream maker. Process according to manufacturer's instructions. Transfer ice cream to airtight container, freeze at least 4 hours or overnight to achieve smooth, dense consistency.

Makes 3 cups (750 ml).

 

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