Rhubarb and custard rice pudding ice cream

Ingredients

 

For the rice pudding

 

70g pudding rice

600ml milk

60g caster sugar

1 star anise, ground

 

For the ice cream

 

200ml milk

100ml double cream

120g caster sugar

4 egg yolks

1 vanilla pod, split and seeds scraped

 

For the rhubarb 

 

300g rhubarb, roughly chopped

50g caster sugar

1 vanilla pod, split and seeds scraped

50ml water

Method

  1. Preheat the oven to 170C (fan)
  2. Place all of the rice pudding ingredients in an ovenproof dish, cover with a sheet of foil and bake for 1 hour 40 minutes
  3. Once cooked, remove from the oven and allow to cool

To make the rhubarb

  1. Place all of the ingredients in a sauté pan and bring to the boil, reduce the heat to a simmer and allow the rhubarb to poach for 5 - 8 minutes, or until the rhubarb is soft
  2. Allow the rhubarb to cool in the pan, then remove the vanilla pod and break up the rhubarb to make it easier to stir through the final ice cream
To make the ice cream
  1. In a bowl, whisk together the egg yolks and sugar until the mixture is pale in colour and thick
  2. In a heavy based saucepan, heat the cream, milk, and vanilla pod until hot - do not allow the mixture to boil
  3. Remove from the heat and pour a third of the milk and cream mix into the eggs and sugar and whisk well to incorporate the two mixtures. Add another third of the cream mix and whisk again to combine
  4. Pour the cream and egg mixture back into the saucepan with the remaining third of the cream
  5. Turn the heat down to low and, using a wooden spoon or silicone spatula, stir the custard mixture continuously, making sure that it does not catch to the bottom of the pan. Do not allow the custard to boil, as this will scramble the eggs and make them unusable. The custard is ready once the mixture coats the back of the spoon and doesn’t run when you drag your finger through it
  6. Once you have your finished custard, remove the vanilla pod and pour the mixture into a clean bowl. Allow to cool - preferably in an ice water bath if possible, if not leave the mixture on the side to cool before placing in the fridge
  7. Once the custard has chilled, combine it with the cooled rice pudding and churn the mixture in an ice cream machine for around 30 minutes
  8. Transfer the churned ice cream into a freezer-compatible container and stir through the cooled rhubarb
  9. Serve or store in the freezer until needed

Note – you will need to allow the ice cream to sit out of the freezer for a few minutes before you scoop and serve

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