Rhubarb Gelato

Ingredients for Rhubarb Gelato

Instructions for Rhubarb Gelato

To prepare the Rhubarb Gelato recipe, please follow these instructions:

Rhubarb Cream:
Rhubarb, sugar and water are boiled, and small rhizomes for the rhubarb are cooked out, about 20 minutes.

The rhubarb passes through a fine-mesh sieve.


Sealing:
Egg yolks are whipped with sugar and vanilla grains.

Whole milk is given a boil with the empty vanilla bars, after which they are removed and added to the egg mass in a thin beam under thorough whipping.

The mass is returned to the pan under low heat (or best under water bath) and heated / whipped until it thickens and the foam disappears.

The mass is poured back into the bowl and the rhubarb cream is added.

Cool in a refrigerator before it is used and the ice is driven on ice machine.