As we slowly start to warm up this Spring, why not try your hand at making your own ice cream. It tastes fantastic and is great fun to make, just as long as you don’t keep dipping your spoon into the mixture and eating it before anyone else has had a chance to try it – believe me it’s very tempting!
Rhubarb crumble ice cream is scrummy and a great way to use up any excess rhubarb you may have in the garden. When you add Florame’s organic essential oils into the mix you’ve got a winner on your hands.
Rhubarb crumble ice cream is scrummy and a great way to use up any excess rhubarb you may have in the garden. When you add Florame’s organic essential oils into the mix you’ve got a winner on your hands.
To make this recipe you will need an ice cream machine as making ice cream without one is a real faff. However, if you don’t have an ice cream machine then borrow one from a friend or buy one second hand. Unless you intend to use it several times a year, it’s not worth the expense of buying a new machine.
The following recipe makes about 1.2 ltrs (2 pints) of ice cream so enough for about 12-14 scoops or 6-8 servings.
Equipment
Ice cream machine with bowl frozen (read your instructions)
Mixing bowl
Blender/food processor
Measuring Jug
Baking dish
Shallow baking tin
2 ltr (3.5pint) lidded plastic box that you can store the ice cream in in the freezer
Ingredients
ice cream:
1 lb (450 g) trimmed rhubarb
8 oz (225 g) sugar
2 drops organic lemon essential oil
15 fl oz (425 ml) whipping cream
1 tbsp water
crumble:
3 oz (75 g) plain white flour
2 oz (50 g) butter (room temperature)
3 oz (75 g) plain white flour
2 oz (50 g) butter (room temperature)
2 oz (50 g) golden sugar or light brown muscovado sugar
1 drop ginger essential oil
Pre-heat the oven to gas mark 5, 375°F (190°C) & put your empty plastic box in the freezer
To make
First make the crumble. Mix the 1 drop of ginger essential oil into the butter using a fork. Then combine all the ingredients together in the mixing bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form small, pea-sized balls of dough. Sprinkle this evenly into the baking tin and set aside.
Cut the rhubarb into ½ inch (1 cm) lengths and place them in a large, shallow baking dish sprinkled with the sugar and a tablespoon of water. Place the dish on a lower shelf in the pre-heated oven and put the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then removed from the oven and left to cool.
Pre-heat the oven to gas mark 5, 375°F (190°C) & put your empty plastic box in the freezer
To make
First make the crumble. Mix the 1 drop of ginger essential oil into the butter using a fork. Then combine all the ingredients together in the mixing bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form small, pea-sized balls of dough. Sprinkle this evenly into the baking tin and set aside.
Cut the rhubarb into ½ inch (1 cm) lengths and place them in a large, shallow baking dish sprinkled with the sugar and a tablespoon of water. Place the dish on a lower shelf in the pre-heated oven and put the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then removed from the oven and left to cool.
The rhubarb may need a further 15-20 mins cooking before it is completely tender.
When it's cooked, take it out and leave it to cool a little before pouring it into a food processor or blender. Process until you have a smooth purée, then pour it into the jug, cover and transfer to the fridge to chill for about an hour.
Now return to the cooled crumble and using your hands, break it back up into small, pea-sized pieces.
Once the rhubarb purée has chilled stir the cream into it then pour into the ice-cream maker and add the two drops of organic lemon essential oil. Churn until the mixture has the consistency of softly whipped cream.
Hand stir in the crumble pieces then spoon into the plastic freezer box. Cover and freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
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