Monday, 15 June 2015

Monday No Bake - Roasted Rhubarb Ice-cream

Another quick to make pudding this week.  Hubby came home with lots of rhubarb from the allotment and the same week my recipe card in my fruit box for was a rhubarb icecream - perfect.

2 sticks of rhubarb
4 tbsp honey
1/2 a vanilla pod
4 egg yolks
300g full fat creme fraiche

Preheat the oven to 200c/Gas Mark 6.  Place the rhubarb in a roasting tin and roast for 10-15 minutes until tender.
Put the honey in a medium sized pan and gently warm.  Scrape in the seeds from the vanilla pod, and whisk in the egg yolks for about 3 minutes until thickened.  Set aside to cool.
Whisk in the roasted rhubarb then whisk in the creme fraiche.  Spoon into a freezer safe tub, it should be frozen in 2 to 3 hours. 

Thanks for visiting,

Today's top three Spotify Songs:

1. Too Bad You're So Beautiful - Duran Duran
2. Being Followed - Duran Duran
3. Blame The Machines - Duran Duran

No comments:

Post a Comment