Rhubarb Crumble Ice Cream Recipe

Looking for an easy Rhubarb crumble ice cream recipe? Learn how to make Rhubarb crumble ice cream using healthy ingredients.


Submitted by simontong

Makes 8 servings



This recipe is taken from Delia Smith?s Summer Collection.

Recipe Ingredients for Rhubarb crumble ice cream

3 oz plain white flour
2 oz butter
2 oz Sugars, Brown
1/2 teaspoon ground ginger
1 lb Rhubarb
8 oz sugar
1 tablespoon lemon juice
15 fl oz whipping cream

Recipe Directions for Rhubarb crumble ice cream

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 ½ inch (1 cm) lengths and place them in a large, shallow baking dish along with the sugar and lemon juice. Place the dish on a lower shelf in the pre-heated oven and put the tin containing the crumble mixture on the shelf above. The crumble needs to be baked for 10 minutes, then removed from the oven and left 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 purée, 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 purée, 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 cream and rhubarb 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 main body of the fridge for about 25 minutes before serving to allow it to become soft enough to scoop.
Categories

Dessert

Nutrition Facts
Serving Size 168.1g
Amount Per Serving
Calories
403
Calories from Fat
211
% Daily Value*
Total Fat
23.4g
36%
Saturated Fat
14.6g
73%
Trans Fat
0.0g
Cholesterol
78mg
26%
Sodium
65mg
3%
Potassium
245mg
7%
Total Carbohydrates
47.9g
16%
Dietary Fiber
1.3g
5%
Sugars
36.0g
Protein
2.9g
Vitamin A 16% Vitamin C 10%
Calcium 10% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
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