Rhubarb Curd and Rose Ice-cream
This Rhubarb Curd and Rose Ice-cream 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!
Whisk and bowl. This recipe is a breeze using an Ice Cream Maker but you can still make it if you don’t have one. Just put the ice-cream mixture into a freezer proof container and put into the freezer. The air in the whipped cream will mean that your ice-cream still has a good texture.
Rhubarb Curd and Rose ice-creamPrint
This is a lovely ice-cream to make in early summer which combines the flavours of rhubarb and rose.
- 600 g 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 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.
- And that’s it – enjoy!
Keywords: rhubarb ice-cream, rhubarb and rose ice-cream