RHUBARB STRAWBERRY ICE CREAM
Rabarber- och jordgubbsglass
1 tablespoon runny honey
1 teaspoon grated fresh ginger
4 cups strawberries
2 cups vanilla ice cream
Cut the rhubarb in really thin slices. Bring water, honey and ginger to a boil. Remove the saucepan from heat and put in the rhubarb. Leave to draw for 1 hour.
Rabarber- och jordgubbsglass
Every bit as good as it looks!
Freeze in portion-sized cups and serve with fresh strawberries.
4 servings
1 rhubarb stem, 2½ oz
2 tablespoons water1 tablespoon runny honey
1 teaspoon grated fresh ginger
4 cups strawberries
2 cups vanilla ice cream
Cut the rhubarb in really thin slices. Bring water, honey and ginger to a boil. Remove the saucepan from heat and put in the rhubarb. Leave to draw for 1 hour.
Mix ½ litre (2 cups) strawberries
with a hand mixer and blend with 1/3 cup of the rhubarb. Let the ice
cream soften slightly, pour on the rhubarb-strawberry mix and turn this into
the ice cream so it becomes rippled by the lovely red.
Divide in 4 freezer-proof serving
cups and put in the freezer for at least 3 hours. Unmould onto serving
plates and serve with remaining
strawberries, cut in wedges, and the rhubarb in its liquid. Top with some
fresh mint.
Enjoy!
Bella
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