Rhubarb And Ginger Ice cream
Gorgeously delicious and easy to make with those wonderful partners, rhubarb and ginger!
- 300 ml single cream
- 250 ml plain yoghurt
- 150 g caster sugar
- 450 g rhubarb
- 2 teaspoons stem ginger chopped
Chop the ruhubarb sticks
Place the rhubarb in a saucepan with a tablespoon of water
Heat on a medium heat, stirring until soft
Stir in the ginger
With An Ice Cream Maker
Start the ice cream maker going
Add the cream and yoghurt
Add the rhubarb and the sugar
Keep the ice cream maker going until the mix is formed into soft ice cream. This will take about twenty minutes.
Place in an litre tub and put in the freezer for at least a couple of hours
Without An Ice cream Maker
Place all the ingredients in a bowl and stir well
Place in a litre container with a lid and put in the freezer for one hour
Take out, stir well and replace
Repeat again each 30 minutes or so until thoroughly frozen.