Cold rhubarb soup with vanilla ice cream

Ingredients for Cold rhubarb soup with vanilla ice cream

Instructions for Cold rhubarb soup with vanilla ice cream

To prepare the Cold rhubarb soup with vanilla ice cream recipe, please follow these instructions:

Soup: Rabbits rinse and cut roughly. Boil with sugar, water, cinnamon and the battered vanilla bars. The rhubarb layers are sifted and leveled with a slight moise of mashed potatoes in a little cold water. The soup is kept cold.

Ice Cream: Cream fraiche, milk and the battered vanilla dish are boiled up. Eggs and sugar are whipped together and the heated cream is added slowly and cooked to creamy consistency with low heat. The soaked and warm house blister is added. All of it is cooled and stirred in ice-cream or placed in the freezer. Put it in the freezer, stir it occasionally. Must freeze approx. 6-8 hours. Serve the soup ice cold with ice cream in.