GINGER RHUBARB ICE CREAM
Somehow I got caught up in the kerfuffle of Passover, work trips to Toronto, and hosting Mother's Day and Dad's birthday dinner, blinked, and it was already mid-May. I'm not entirely sure how that happened, but I'm rolling with it. We're doing our best to maximize our time outside and enjoy the sun. We've already downed our first patio caesar, fired up the barbecue, and have taken a few walks/bikes/runs along the canal.
In the spirit of "summer is coming," I decided to take the ice cream maker out of winter hibernation. Last weekend's festivities (and my first attempt at strawberry shortcake) left me with heavy cream in the fridge, so the timing just felt right. What started as a simple ginger ice cream, quickly morphed into something amazing when I spotted Ontario rhubarb at the store (I may or may not have squealed with excitement). The result was far more delicious then I could have ever imagined. If you don't have an ice cream maker, make this cream instead, but either way, do not miss out on this lip-smacking flavour bomb!
GINGER RHUBARB ICE CREAM // makes ~ 1 pint
Adapted from The Star.
The original recipe calls for a combination of 18% heavy cream and whole milk. My fridge, however, was full of leftover 35% cream. Do as you please, and either follow the original recipe, or go extra creamy, and follow my adaptation below.
4 large egg yolks
1 tbsp grated fresh ginger
1 cup white sugar
1 cup sliced rhubarb
1/4 cup finely chopped candied ginger
3 T + 1/2 cup water, divided
2 1/2 cups heavy cream (35%), divided
1 tsp vanilla extract
What to do:
In a large bowl, whisk the egg yolks. Set aside.
Wrap the grated ginger tightly in a cheesecloth, or a loose leaf tea pouch.
In a saucepan over low heat, combine the ginger pouch, sugar, sliced rhubarb, candied ginger, and 3 T water. Cook, stirring often, until the rhubarb softens, about 10 minutes.
Remove from the heat and stir in 2 cups heavy cream. Return to medium-low heat, and cook until bubbles form about the edge, about 5 minutes, stirring often. Remove from the heat, and gradually pour the mixture into the egg yolks, whisking constantly.
Pour the mixture back into the saucepan. Add 1/2 cup heavy cream and 1/2 cup water. Return to low heat, and cook, stirring constantly, for 10 minutes. Remove from heat and stir in the vanilla.
Transfer to a glass bowl, cover with plastic wrap, and refrigerate overnight.
The next day, discard the ginger pouch, transfer mixture to an ice cream maker, and follow manufacturer's instructions. Mine took about 20 minutes to reach desired consistency.
Eat immediately, or transfer to a shallow plastic airtight container, and freeze.