Ice cream first thing on a Monday morning? Surely I should be posting a recipe for a dinner salad or a fast and healthy breakfast recipe, right? Yet instead, I’m sharing ice cream. But not any ice cream – a smooth and creamy vanilla custard ice cream overflowing with sweetened rhubarb chunks and deliciously buttery crumble topping. Oh yeah.
You know when you have one of those ideas that seems so out there but you know you have to give it a try? This is one of them. I’ve been experimenting with all sorts of homemade ice cream recipes recently and found that the best ones result from turning a beloved traditional dessert into ice cream form.
I started off with Eton mess ice cream and it was incredible! Unfortunately, either I didn’t take any photos or accidentally deleted them, so I can’t share that recipe with you. But thankfully I managed to control myself long enough to snap a few pics before devouring this frozen pile of delicious goodness.
I think rhubarb is a bit of an underrated fruit – even by me. Rhubarb served up with whipped cream or baked into a crumble doesn’t go down well with me at all – how terribly un-British of me. But whack it into an ice cream and I’m all over it. Maybe it has something to do with the 21st century non-existent attention span? I.E. I can’t even focus on one dessert and need two in order to keep my attention.
Even though I own an ice cream machine which I absolutely love with all my heart, I made this ice cream the old-fashioned way without an ice cream machine. Why? We went freezer shopping last week and with one month’s worth of frozen fish, meat and vegetables combined with a ridiculous amount of frozen alcoholic Slush Puppy-type drinks and frozen whole loaves of bread sitting in the freezer, there wasn’t really enough room to stick an ice cream machine in there, too.
But you know what? It didn’t make a difference at all. Because the ice cream is packed with so much rhubarb and crumble topping and I made the huge effort to return to the freezer every hour or so to churn the ice cream by hand, the texture was amazing – just like homemade ice cream should be!
What kind of dessert would you turn into an ice cream flavour?
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