Rhubarb-abd-custard-icecream

Rhubarb & custard ice cream

This indulgent yet simple frozen dessert is smooth and creamy, with a ripple of rhubarb

By , 09 April 2018

(33 votes)

Rhubarb & custard ice cream

  • Prep: 40 Mins
    Cook: 40 Mins
    plus freezing

  • Serves: 36

Nutritional Info
Each 57g serving contains

  • Energy

    551KJ

    132KCAL

    7%

  • Fat

    3.8g

    med

    5%

  • Saturates

    2.3g

    med

    12%

  • Sugars

    23.3g

    high

    26%

  • Salt

    0.02g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 967kJ/231kcal.
Ingredients
  • 400g rhubarb, chopped
  • 75g caster sugar
  • 100ml Pom Wonderful 100% Pomegranate Juice
  • 300ml Asda Best of British Whipping Cream
  • 500ml Asda Best of British Fresh Custard
Method

  • Put the rhubarb, sugar and pomegranate juice (pomegranate juice will help the rhubarb retain its pink colour but you can substitute 100ml water if you prefer) into a saucepan. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thickened. Cool to room temperature then chill in the fridge for at least 20 minutes.

  • In a large bowl, whip the cream until it holds its shape. Fold in the custard until thoroughly combined with the cream.

  • Pour the ice cream mixture into a deep plastic container and gently swirl through the chilled rhubarb. Don't mix in completely or you'll lose the ripple effect. Cover with a lid or clingfilm and freeze for at least 4 hours.

  • Take the ice cream out of the freezer 10 minutes before serving to soften.