Ice cream with rhubarb coulis

Ingredients for Ice cream with rhubarb coulis

Instructions for Ice cream with rhubarb coulis

To prepare the Ice cream with rhubarb coulis recipe, please follow these instructions:

Rabarbercoulis:
Clean the rhubarb and chop them into coarse pieces, slowly bring them to boil with the water and boil until they are cooked tenderly (for this reason, the old coarse rhubarb suits well).

The crush is pressed through the sieve with the back of a spoon, get as much fruit as possible with the rest discarded.

The rhubarb juice is boiled and skimmed, add sugar, vanilla grains and the empty vanilla and cook well. Finally, turn off the heat and nonoxal and possibly. Red fruit color added.


Ice cream:
Eggs and sugar whipped white and airy, approx. 5 minutes.
The cream is lightly stiff and turned into the egg mixture with the cold rhubarb coulis.
Pour into mold and freeze.

The ice can possibly. Trimmed with excess rhubarb coulis.