Rhubarb Custard Ice Cream with Honey & Ginger Cookies
May 20, 2013 § Leave a comment
You should be thankful I had my eyes dilated at the optometrist today. Why you ask? It’s barely rained in the last two or three weeks. And I just feel guilty for being inside when it’s so nice outside. That’s what Seattle has done to me. But today, I went to the optometrist to get a new contact prescription, because my last one expired two weeks before I tired to reorder contacts online so I couldn’t…anyway. I’m at the eye doctor and before I know what’s happening the doctor gives me those dilating eye drops. Makes me wait fifteen minutes, then finishes the exam and tells me I’m good to go. Here’s the problem, its still sunny and my eyes are totally dilated. I felt sort of blind and going outside still hurts my eyes. This is why I’m inside on a nice day sharing this amazing recipe with you.
This is fairly labor intensive and has a few steps but it is SO worth it. This ice cream is sweet, tart with cookie crumbles mixed in. And it really highlights rhubarb, which is just starting to get stellar. If you know someone who grows it go steal it from their garden, if not go pick it up at the grocery store. (from Goboroot)
To Make Rhubarb Compote:
- 3 cups chopped rhubarb
- 1/4 cup cane sugar (regular sugar would be okay too)
- squeeze of lemon juice
1) Combine rhubarb and sugar in a small or medium sauce pan and turn heat on to medium. Let it cook until rhubarb looses its shape and mixture becomes textured and lovely. This took me about 10-15 minutes. Stir occasionally.
2) When its done, squeeze lemon juice and stir to combine. Refrigerate until ready to use. About half and hour before finally combining ice cream put in the freezer.
To Make Custard:
- 2 cups whole milk
- 1 vanilla bean, cut lenthwise and scraped
- 6 egg yolks
- 1/2 cup cane (or regular) sugar
- 1 cup whipping cream
1) Bring whole milk, vanilla bean (and insides) to a gentle boil. Once it boils, remove from stove and let sit for 10 minutes
2) While that is cooling, whisk yolks and sugar together until light yellow and combine. Gently stir in 1/2 cup of milk, just to combine and prevent eggs from cooking when they’re put on heat.
3) Add egg mixture back to saucepan, bring back to a gentle boil over medium heat, stirring constantly. It should begin to thicken after about 5 minutes. Once it’s done, remove from heat and put through a fine strainer. Stir in whipping cream and refrigerate.
4) Let it cool completely before you’r making into a custard. Can stay in refrigerator overnight.
To Make Cookies:
- 1/3 cup butter, room tempreature
- 1/3 cup sugar
- 1 large egg
- 1 tbsp honey
- 1/2 tsp ginger juice, from grated ginger
- 2/3 cup oat flour
- 1 cup cake flour
- 1/2 tsp baking powder
- pinch of salt
1) Sift together oats, cake flour, baking powder and salt. Set aside
2) Mix together butter and sugar and creamy. Add in egg, honey and ginger. Next, using a spatula, add in dry ingredients all at once and fold in until ingredients are all combine. Batter will be sticky.
3) Form into ball and refrigerate for about 30 minutes. When it’s ready, preheat oven to 320. Roll out dough into sheet 1/3 inch thick and cut into 2 inch squares.
4) Make on cookie sheet covered with parchment paper for 15-20 minutes or until golden brown. Let cool for 2 minutes on cookie sheet, then on rack until room temperature. Store in air tight container until ready to make ice cream.
To Make Ice Cream:
1) Prepare the ice cream according to instructions for your ice cream maker. Crumbled cookies, saving a few for serving. Take rhubarb out of freezer.
2) In container for freezing, add layer of ice cream, dollop with rhubarb and sprinkle cookies; repeat for 1-2 more layers depending on the size of your container.
3) Freeze for 2-3 more hours (or overnight) and serve with extra cookie on the side. Enjoy!