Brown Bread and Rhubarb Ice Cream

It would appear that my last blog post was sometime in April. I would say that I don’t know how this has happened but I do –  I’ve been lost in the world of thesis-writing and car-building since then. And although it’s fun (it’s not) I would like it to end now. Thanks.

But I’ve also made some ice cream. And that’s because some really nice person noticed I was wishing for an ice cream maker and sent me one. This really nice person is called Alex aka the Fairy Hobmother and works for Appliances Online. He also spreads kitchen gadget love on the internet. He’s a good one. And the really great thing is that if you leave a comment on this post and make a wish, he could visit you! Certainly worth a go.

When it came to trying out the ice cream machine, I had two options: either go for a proper, custard-based recipe or be lazy. No prizes for guessing which one I went for. I had been eyeing up this rhubarb crumble recipe from Helen’s blog for a while, and it seemed the perfect thing to try. And as the rhubarb was cooking, I realised I didn’t have any butter for the crumble. Seriously, what kind of person runs out of butter?

So I improvised a bit.

Brown bread and rhubarb ice cream 

425 ml whipping cream*

2-3 stalks of rhubarb, trimmed
juice of half a lemon
sugar (to taste)

1 or 2 slices of brown bread, in crumbs
2 tbsp sugar

Cut the rhubarb into inch long pieces, place in a pan together with the lemon juice and the sugar and cook until soft – most of it should look like a puree, with some small chunks still intact. You can taste it to check how sweet you want it – remember that the cream won’t be sweetened though.

In the meantime, place the breadcrumbs in a large tray and mix with the sugar. Bake in a 200 C oven for about 10 minutes, or until crispy.

Allow both the rhubarb and the breadcrumbs to cool. Mix in the cream and pour into the ice cream maker. Churn the ice cream according to the machine’s instructions until it’s thick like whipped cream. Place in a plastic container and leave in the freezer until it reaches the desired consistency. If you haven’t got an ice cream machine, follow Delia’s advice.

If it stays in the freezer for a while, you will need to soften it by leaving it in the fridge for 20 minutes before serving. Sprinkle with some more of the crispy breadcrumbs if you have some left.

*I used double cream because that’s what I had. My ice cream was a bit too thick for my liking, but you could try mixing 300 ml double cream and 125 ml milk and that should work better.

5 comments

  1. kitchen princess · July 30, 2011

    Lucky you getting an ice cream machine. Good improvisation on the recipe. I have seen the fairy hobmother flitting about between blogs. But have not been visited myself. Were I to be picked I'd quite like a balloon whisk for my hand blender.

    Like

  2. baking-teacher.com · July 30, 2011

    Wow how cool is the Fairy Hobmother! And what a combination for ice-cream!

    Like

  3. baking-teacher.com · July 30, 2011

    Just saw this pop up again on Twitter and thought I should add if The Fairy Hobmother visited me a Food Mixer would be quite handy.

    Like

  4. kellypea · July 30, 2011

    I have trouble posting regularly as well, but I've been working on it more. Fingers crossed I'll keep up with it! Love this recipe. I have some frozen cake layers and wondering if crumbling some of it would work with this. YUM!

    Like

  5. Shu Han · July 30, 2011

    fairy hobmother? omg you lucky girl! I wish he would visit me. ice cream looks fab btw, love the tart sweet rhubarb!

    Like

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