My neighbour kindly passed me some rhubarb over the garden fence a couple of days ago.
I do love rhubarb. It makes awesome crumbles and jams and I also love it roasted or stewed alongside greek yoghurt. The last couple of days finally the weather has started to get a bit warmer. It's humid and over cast and trying to rain - I don't think it will be too long before we get a thunderstorm.
It's been a rather wet summer - could do with a little less rain so the local farmers can get their hay crops in.
Anyway, I decided to have a go with the ice cream machine attachment that came with my new KitchenAid mixer. There is a recipe book that comes with it which has a few basic recipes for ice creams and sorbets. Using it as a guide, I came up with this recipe of my own
zest of an orange
300ml of stock syrup*
Put these three items in a pan and simmer with the lid on until soft and pulpy.
Remove the zest pieces and then strain the juices from the pulp using a sieve.
To the resulting juice, add the juice of a fresh orange, to take the volume to 450ml and then add 300ml of stock syrup. Allow to cool and then refrigerate overnight until nice and cold.
*to make the stock syrup, boil 200g of sugar and 200g of water together for 5 minutes and allow to cool.
Remove your ice cream drum from the freezer - this needs to be in your freezer for at least 15 hours before use.
Fit to the mixer and turn on to the lowest setting. Slowly pour in your rhubarb and orange mix. It needs to churn for around 20 minutes. It will be a bit on the soft side.
Transfer into a plastic 2litre tub or into cells of a silicone bakeware mould and freeze for at least 3 hours or until required.
Serve and eat immediately !
Sarah-Jane - www.siliconemoulds.com