Buttermilk ice cream with rhubarb compote
- March 2008
- Serves 6
- Takes 20 minutes to make, plus freezing
Rich buttermilk ice cream and bright pink rhubarb make for dessert recipe that’s almost as pleasing to look at as it is to eat.
- 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
- 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.
- 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.
- 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.
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