Rhubarb Crumble Ice Cream

* Exported from MasterCook II *

Rhubarb Crumble Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----For The Ice-Cream-----
1 Lb Rhubarb -- trimmed
15 Fl.Oz Whipping Cream
8 Oz Sugar
1 Tablespoon Lemon Juice
-----For The Crumble-----
3 Oz White Flour
2 Oz Butter
2 Oz Light Brown Muscovado Sugar
1/2 Teaspoon Ground Ginger

You will also need a shallow, 11 x 7-inch baking tin,
a large, shallow baking dish,
and a 3.5 pint (2 litre) polythene freezer box
8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).

Pre-heat the oven to gas mark 5, 375F (190C).

First of all make the crumble by combining all the
ingredients together in a bowl and using your hands to rub
the butter into the flour so that the mixture comes
together to form small, pea-sized balls of dough (rather
as if someone had made a half-hearted attempt to make
breadcrumbs from very fresh bread!). Now sprinkle this
evenly into the baking tin and leave on one side.

Now cut the rhubarb into half-inch (1cm) lengths and place
them in a large, shallow baking dish along with the sugar
and the lemon juice. Place the dish on a lower shelf in
the pre-heated oven and the tin containing the crumble
mixture on the shelf above. The crumble needs to be baked
for 10 minutes, then remove it from the oven and leave to
cool. The rhubarb may need a further 15-20 minutes' cooking
before it is completely tender: when it's cooked, take it
out and leave it to cool a little before pouring it into a
food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and
transfer to the fridge to chill.

Before making the ice cream, use your hands to break up
the cooled crumble and restore it to small, pea-sized
pieces (if they're too big, the pieces are unwieldy to eat
in the ice cream; if they're too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an
ice-cream maker and churn until the mixture has the
consistency of softly whipped cream. Quickly spoon it into
the polythene freezer box and stir in the crumble pieces.
Put the lid on, then freeze for a minimum of 2 hours or
until the ice cream is firm enough to serve.

To make without an ice-cream maker, freeze the mixture
(without the crumble) in the box for 3-4 hours, then whisk
and return to the freezer. Re-freeze for a further 2 hours
then whisk again and stir in the crumble before the final
freezing.

If frozen solid, the ice cream will need to be transferred
to the fridge for about 25 minutes before serving, to allow
it to become soft enough to scoop.

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NOTES : Makes 2 pints (1.2 litres)

From: "Delia Smith's Summer Collection"

If you like rhubarb crumble, this tastes *exactly* like
that - but it's an ice-cream! Wonderful!