A delicious ice cream recipe from the creative cookery minds at Terre a Terre…
Method
Roughly chop the stem ginger, add the whiskey and set aside.
Put the rhubarb slices into a none aluminium saucepan, add sugar and water, cover, gently simmer for approximately 5 mins until rhubarb is just tender and still bright pink.
Add the mixture to a food processor and blitz until smooth, then chill.
Mix together the mascarpone the cream the ginger and the rhubarb puree by hand and pour the mix into a plastic tub or freezer proof container. Freeze for six hours. the mix needs beating by hand every 11/2 hours to ensure a good consistency by breaking up the ice crystals. Ready!
Ingredients
- 5 pieces of stemed ginger
- 450 grams trimmed rhubarb sliced
- 115 grams caster sugar
- 2 tablespoon(s) water
- 150 grams mascarpone cheese
- 150 mL whipping cream
- 2 tablespoon(s) malt whiskey
- 1 tablespoon(s) chopped toasted hazelnuts
- 1 packet of brandy snaps or ginger biscuits of your choice
To serve simply open plastic tub sprinkle with toasted hazelnuts and dunk with biccys in a dark room on your own or layer the mix between brandy snaps, allow two per person, sprinkle hazelnuts inbetween each layer. Particularly nice with fresh raspberries and dusting of icing sugar and a little more of that malt whiskey.
