Recipes
Rhubarb & custard ice cream
This indulgent yet simple frozen dessert is smooth and creamy, with a ripple of rhubarb
This indulgent yet simple frozen dessert is smooth and creamy, with a ripple of rhubarb
(35 votes)
Cook: 1 Hour 20 Mins
Serves: 36
Price: 13p per serving
Nutritional Information
Each 57g serving contains
Energy
551kj
132kcal
551kj
132kcal
7%
Fat
3.8g
3.8g
Low
5%
5%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
23.3g
23.3g
High
26%
26%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
967kj/231kcal
Typical energy values per 100g:
967kj/231kcal
Ingredients
400g rhubarb, chopped
75g caster sugar
100ml Pom Wonderful 100% Pomegranate Juice
300ml Asda Best of British Whipping Cream
500ml Asda Best of British Fresh Custard
Method
1
Put the rhubarb, sugar and pomegranate juice (pomegranate juice will help the rhubarb retain its pink colour but you can substitute 100ml water if you prefer) into a saucepan. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thickened. Cool to room temperature then chill in the fridge for at least 20 minutes.
2
In a large bowl, whip the cream until it holds its shape. Fold in the custard until thoroughly combined with the cream.
3
Pour the ice cream mixture into a deep plastic container and gently swirl through the chilled rhubarb. Don't mix in completely or you'll lose the ripple effect. Cover with a lid or clingfilm and freeze for at least 4 hours.
4
Take the ice cream out of the freezer 10 minutes before serving to soften.