Rhubarb-vanilla ice cream
Desserts (cold)Servings: 1 portion(s)
Ingredients for Rhubarb-vanilla ice cream
| A large amount of sugar | ||
| 1 | Whole egg | |
| 2 | Pasteurized egg yolks | |
| 2 | tbsp | Sugar |
| 2 | tsp | Vanilla sugar |
| 2.5 | dl | Cream |
| 7-10 | stems | Rhubarb |
Instructions for Rhubarb-vanilla ice cream
To prepare the Rhubarb-vanilla ice cream recipe, please follow these instructions:
Whisk the two egg yolks and one whole egg with the 2 tbsp. sugar and 2 tsp. vanilla sugar. Remember that you need to whip long! Then cleans you rhubarb and rocks/cut the stems into pieces of approx. 2-3 cm. thickness. Boil rhubarb with a customize the amount of sugar (here to be used quite a lot) until they fall apart. Now you need to sieve water comes away, rhubarb, so you may want to. cook them again after purification.
The next step is to mix the rhubarb mass with egg mixture. Then flog you 2 ½ dl. cream for whipped cream, which gently invert in rhubarb/egg mixture. Ismassen is poured into a mold and is made in the freezer. Remember that you need to stir in the ice after approx. 1 hour!
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