This one is a killer. The rhubarb and mascarpone form a rich, gently flavoured and velvety ice cream base that leaves in your mouth a luxurious and long lasting silky coating, and which is lightened by delightfully fresh and fruity strawberry ribbons. As soon as they tasted it, both Adele and Jules screamed "top rated by my kids!" (the TD recipe category they own). Obviously, this called for a second celebratory scoop - clever little things.
No-churn rhubarb, strawberry and mascarpone ice cream
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Recipe by: Anne-Laure at Tasty Diaries Busy:30 min, Total prep time: 5 hours or overnight (includes chilling) Serves: 8 |
Cook the rhubarb with half the caster sugar and vanilla in a saucepan for 20 minutes, until tender. Whiz it smooth with a hand blender and let it cool.
Whisk the egg yolks with the remaining sugar until the mixture becomes cream coloured and doubles in volume. Gently fold in the rhubarb.
In a separate bowl, whisk the mascarpone and single cream together into soft peaks. If they are very cold they will whip more easily so place them in the freezer 30 minutes before using. Mix 1/3 of the whipped cream into the rhubarb and egg mixture then gently fold in the remaining. Pour the mixture into a container and leave it in the freezer for 2 hours.
After 2 hours, whiz the strawberries and icing sugar together with a hand blender. Don't try to make it absolutely smooth, it is always nice to find small bits of fruits in your ice cream. Take the cream out of the freezer and check the consistency. It should be soft but thick. If it is too liquid, leave it for another hour. Once it has the right consistency, pour the strawberry puree over and mix it imperfectly with the cream, making nice pink ribbons across the cream with the help of a spoon and making sure you reach out deep.
Place back in the freezer and chill for a few more hours or overnight.
Trim the rhubarb stalks and cut them into one inch chunks.
Cook the rhubarb with half the caster sugar and vanilla in a saucepan for 20 minutes, until tender. Whiz it smooth with a hand blender and let it cool.
Whisk the egg yolks with the remaining sugar until the mixture becomes cream coloured and doubles in volume. Gently fold in the rhubarb.
In a separate bowl, whisk the mascarpone and single cream together into soft peaks. If they are very cold they will whip more easily so place them in the freezer 30 minutes before using. Mix 1/3 of the whipped cream into the rhubarb and egg mixture then gently fold in the remaining. Pour the mixture into a container and leave it in the freezer for 2 hours.
After 2 hours, whiz the strawberries and icing sugar together with a hand blender. Don’t try to make it absolutely smooth, it is always nice to find small bits of fruits in your ice cream. Take the cream out of the freezer and check the consistency. It should be soft but thick. If it is too liquid, leave it for another hour. Once it has the right consistency, pour the strawberry puree over and mix it imperfectly with the cream, making nice pink ribbons across the cream with the help of a spoon and making sure you reach out deep.
Place back in the freezer and chill for a few more hours or overnight.
Single cream cannot be whipped because it does not contain enough fat. To be whippable, a cream must contain 30% to 36% butterfat. By mixing single cream to mascarpone, you get the right composition.
You can also replace the mascarpone and single cream with double cream.
If the ice cream feels a bit hard, place it in the fridge 25 mins before serving.
You can also replace the mascarpone and single cream with double cream.
If the ice cream feels a bit hard, place it in the fridge 25 mins before serving.
Ingredients
800 g rhubarb
200 g caster sugar
1 teaspoon vanilla extract
3 egg yolks
250 ml single cream
250 ml mascarpone
350 g strawberries
2 tablespoons icing sugar
800 g rhubarb
200 g caster sugar
1 teaspoon vanilla extract
3 egg yolks
250 ml single cream
250 ml mascarpone
350 g strawberries
2 tablespoons icing sugar
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