Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 6

Rhubarb and buttermilk ice cream with rhubarb compote recipe

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Takes 20 minutes to make, plus freezing

150g caster sugar
Zest of ½ lemon
½ vanilla pod, split lengthways
500ml double cream
500ml buttermilk

For the rhubarb compote
Juice of 2 oranges
2 tbsp caster sugar
1 vanilla pod, split lengthways
1kg forced rhubarb, trimmed, washed and cut into 2cm chunks

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1. Make the compote. Put the orange juice, sugar and vanilla in a pan over a low heat and stir until the sugar dissolves. Add the rhubarb and bring to a simmer, then remove from the heat. Cover and set aside for 10 minutes. The rhubarb pieces should break down into a compote in that time. If not, cover for another 5 minutes, then remove the vanilla pod. Chill for up to 3-4 days.
2. Make the ice cream. Put the sugar, lemon zest and vanilla together in a pan. Add the cream and bring to a very gentle simmer on the hob, stirring, until the sugar dissolves. Cool completely, strain into a bowl and stir in the buttermilk.
3. Churn the mixture in an ice cream maker for 15-20 minutes or, if you’re not using one, allow to freeze for 2 hours before whisking the edges into the middle. Repeat 1 hour later, and 30 minutes after that, before allowing the ice cream to set in the freezer. Serve scoops of ice cream with the compote.

Rhubarb and buttermilk ice cream with rhubarb compote recipe

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