Rhubarb Curd and Rose Ice Cream
This Rhubarb Ice Cream is made from rhubarb curd flavoured with rosewater. It is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful! Rhubarb and rose go very well together and each enhances the flavour of the other. The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination. Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb. The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!
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- Blackberry Gin
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What you need to know about this recipe
- You can make this recipe with home-made Rhubarb Curd or with the shop-bought variety. If you have never made Rhubarb Curd, it is very easy and a lot cheaper than buying ready-made!
- Although you can make this recipe without an ice cream maker, it is a lot easier if you have one. You can buy a basic ice cream maker fairly cheaply.
- It is best to start this recipe the day before you eat it. This will mean that once you have made the basic custard, it will have time to chill down before you put it in the ice cream maker the next day.
- You can also make this ice cream well in advance if that is more convenient. I generally make double the quantity and keep it in the freezer where it will last for up to three months.
- As with most home-made ice creams, it helps to remove the container from the freezer about ten minutes before serving as this will make it easier to scoop.
Other home-made ice cream recipes
I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.
- Apple Ice Cream with Salted Caramel – basically a toffee apple in the form of ice cream
- Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
- Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
- Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
- Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
- Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
- Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
- Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
- Rose Ice-cream – made with culinary rosewater, this ice cream is the essence of an English summer garden
- Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
- Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?
Other rhubarb recipes
I love rhubarb and have lots of other rhubarb recipes. It makes a great jam, compote or fruit curd. It is also great in a crumble. Rhubarb is also good in many home-baking recipes such as Rhubarb Upside-down Cake, Rhubarb Crumble Cake, Rhubarb Bread and Butter Pudding, Rhubarb Victoria Sandwich Cake and Rhubarb Roulade. It also makes a good basis for cold desserts such as Rhubarb Curd and Rose Ice Cream or Rhubarb Fool. You can also use it to make Rhubarb Cordial and a pretty good Rhubarb Gin liqueur!
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Rhubarb Curd and Rose Ice Cream recipePrint
This is a lovely ice-cream to make in early summer which combines the flavours of rhubarb and rose.
- 600 g (1.5 lbs) Rhubarb Curd – you can either make your own (See my recipe for homemade Rhubarb Curd) or you can buy it in good supermarkets or food stores
- 300 ml (Half a pint) double cream
- A teaspoon of rosewater
- A few drops of pink food colouring (optional)
- Whisk the cream until it forms soft peaks.
- Stir in the Rhubarb Curd.
- Add a teaspoon of rose-water.
- Add a few drops of pink food colouring if you feel the mixture needs to be pinker! This won’t be necessary if you have already added colouring to home-made Curd.
- Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required. Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.
Keywords: rhubarb ice-cream, rhubarb and rose ice-cream