Makes approx 1.5L ice cream. We used a square 8×8 inch tin for this ice cream (which came up over half way) however this recipe can easily be halved into a different sized carton or tin.
800 g ripe red rhubarb
500 g strawberries
300g condensed milk
600ml double cream
2 vanilla pods scraped
For the shortbread chunks:
200g plain flour
100g light brown sugar
130g unsalted butter
Tip: set aside a little of the puree and crumbled biscuit for presentation
- Pre heat the oven to 170 fan. To start making the crumble chop the butter (room temperature) into small cubes. Rub the butter into the flour until it forms a breadcrumb type texture. Add the brown sugar and then pull the mixture together like a dough. Transfer the mixture onto a baking sheet (flatten it out before it goes into the oven – you will break it into biscuit chunks later) and put into the oven for about 20 minutes. Keep an eye on it – don’t let it burn.
- Cut the (washed) rhubarb into inch size chunks. Throw into a roasting tin with the white sugar. You can add this to the oven at the same time as the crumble. It will take approx 25 minutes and should be soft when cooked through. Allow to cool.
- Put the rhubarb into a blender and whizz to a puree. Set aside.
- Next whisk the cream, condensed milk and vanilla seeds until it is stiff.
- Roughly break the biscuit into small chunks and chop the strawberries (big or small). Add both to the cream mixture.
- Now stir in the rhubarb puree to the cream mixture leaving a little puree aside some for decoration. At this point the mixture is so delicious to just eat as it is or with fruit. You could even pop into a bowl and chill to eat with fresh fruit. But assuming you have willpower go no 7!
- Pour the mixture into a tin, then drizzle the leftover puree on top. To get a marble effect drag the puree in one direction and then the other with a clean knife.
- Freeze overnight covered with cling film. To defrost, take it out of the freezer approx 15/20 mins before serving.