Rhubarb jelly and Bird’s custard ice cream
- A challenge
- February 2019
- Serves 6 with leftover ice cream
- Hands-on time 30 min, simmering time 15 min, plus overnight freezing and setting
Georgina Hayden has combined the nostalgic flavours of rhubarb and custard in a clever dessert that will take you back to your childhood.
- 12g (7.5g saturated)
- 55.2g (50.8g sugars)
Cook the custard slowly over a medium heat (step 1) to ensure the custard powder is fully cooked out and doesn’t make a grainy ice cream.
Make the jelly up to 3 days ahead and keep covered in the fridge. The ice cream will keep for 2 weeks in the freezer.
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