In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Rhubarb Crumble Ice Cream
I think all of us love ice cream but oftentimes, the commercially prepared have hidden ingredients that can be quite scary. So rather than be troubled wondering what you are feeding yourself or the family, why not make your own? I offer two ways to freeze, if you have a machine, GREAT! Go for method A but if not, like many of us, use method B.
Preparation: 30 minutes
Oven temperature: 150˚C for cooking crumble and rhubarb
Freezer time: approximately 5-6 hours
Use an ice cream maker or a 2 litres plastic freezer box
75 g plain white flour
50 g butter
50 g light brown sugar
½ level tsp ground ginger
450 g trimmed rhubarb – cut into 1 cm lengths/ tinned and drained
425 ml whipping cream
225 g caster sugar
1 tbsp lemon juice
Prepare crumble tray for baking
Place all crumble ingredients into a food processor and pulse until all mixed together (should look like breadcrumbs). Sprinkle this onto a non-stick baking tray and leave it to one side.
Prepare rhubarb for baking
Wash and trim rhubarb. Cut into 1 cm lengths. Place on a large, shallow baking tray, cover with the sugar and lemon juice.
Oven bake rhubarb and crumble
Place rhubarb and crumble trays in a hot oven but on separate shelves (the crumble on the top shelf and rhubarb below). Bake crumble for approximately 10 minutes and when golden and firm, remove from the oven and leave to cool in the tray. When cold, crumble into small pea-size pieces. Leave the rhubarb to cook for a further 15-20 minutes and when soft remove it from the oven.
When the rhubarb is cold blend smooth in a food processor. If using tinned rhubarb, drain well and omit cooking and just blend to a puree.
Assemble to make the ice cream using two methods:
Mix cream and rhubarb puree. Pour into the ice cream maker and churn until the mixture has the consistency of whipped cream. Gently fold in the crumble, turn into a plastic container and freeze.
2. Hand method
Mix cream and rhubarb. Pour into a plastic container and freeze for 3-4 hours. As ice crystals form and the mixture starts to firm up, remove from the freezer and whisk hard with an electric mixer to form a soft cream. Replace the lid and pop it back in the freezer for a further 2 hours. After 2 hours whisk again and gently fold in the crumble for the final freezing.
When all is frozen, remove from the freezer and serve large scoops of ice cream in attractive glass bowls.
Jules Tip: Allow the ice cream to defrost slightly (in the fridge for 20-30 minutes) before eating as this makes it much easier to scoop out! If fresh rhubarb is impossible to find, use tinned (drained well).
Contributed by: Julia Toon, Jules of the Kitchen
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