Aggie's ice-cream dessert recipe should bring a smile to faces.
Note: we would like to remind readers that the consumption of raw or partially cooked eggs carries a risk of salmonella, particularly for pregnant women, children and the elderly.
1. First, rinse the rhubarb under cold water, then cut the stalks into 2.5cm (1in) lengths. Place in a large shallow pan with the orange zest and 50g of the sugar. Cover and cook gently over a low to medium heat until tender and juicy.
2. Remove from the heat and cool completely. Break up any large chunks of fruit with the back of a fork, then taste, adding a bit more sugar if needed, but be careful not to over-sweeten it. Cool then refrigerate.
3. Whisk the egg yolks together in a bowl. Place the milk, cream and 110g of the sugar in a heavy-bottomed pan, add the vanilla extract and heat slowly until just below boiling point. Whisking continuously, pour a quarter over the egg yolks. Return this to the saucepan with the remaining cream mixture and stir constantly over a low heat, until thickened. Do not allow it to boil or the eggs will overcook and make the custard grainy.
4. Strain through a fine sieve into a bowl and set aside until cold.
5. Then, if using an ice-cream machine, refrigerate for at least a couple of hours. If using the freezer method to make the ice cream, place the custard in the lidded container and freeze for 2 hours. Churn the custard in the ice-cream machine, if using, according to the manufacturer’s instructions. Then, working quickly, tip it into the container and very loosely fold the rhubarb through it.
6. If using the freezer method, refrigerate the rhubarb, remove the custard from the freezer and whisk it. Repeat the freezing and whisking twice more at 2-hour intervals before stirring the rhubarb into the custard. For either method, cover and freeze overnight, or until firm. If the ice cream is frozen solid, place in the fridge for 30-40 minutes to soften before serving with delicate almond biscuits.
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