Incredibly delicious and will leave you wanting more. This Roasted Rhubarb Ice Cream is a simple no churn delight! You will love this!
Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long
Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes
After 20 minutes, remove the foil and roast for a further 5 minutes. Leave to cool completely
Add the double cream and condensed milk to a large bowl and whisk until it is thick
Spoon in the roasted rhubarb and fold it through the cream mixture
Tip into your container (2lb/900ml capacity) and leave to freeze overnight
Take out of the freezer 15 minutes before eating to make it soft enough to scoop
Be careful not to over whip the cream and condensed milk. Keep watching it and stop when it becomes thick. If you whip too much it will start to become butter!
Freeze and eat within 2-3 weeks to avoid crystallisation.
Nutritional information is given as a guide only.
Roasted Rhubarb Ice Cream https://www.curlyscooking.co.uk/roasted-rhubarb-ice-cream-no-churn/