I didn’t make a cake this weekend. The sun was out, so I made ice cream instead.
My wonderful wife picked up on my not-insignificant hints and bought me an ice cream maker for my birthday, to replace the one I broke. With plenty of rhubarb and a new toy to play with, there was only one thing for this weekend: rhubarb crumble ice cream.
I’ve been making rhubarb crumble ice cream for the last few years, and if I could only eat one dessert for the rest of my life, this would be the winner. It’s nothing short of divine.
I combine the Delia Smith shortcut recipe with Hugh Fearnley-Whittinstall’s vanilla ice cream. I make the crumble and the rhubarb in Delia’s recipe, minus all the sugar on the rhubarb. Instead, I sprinkle a few tablespoons of sugar over the rhubarb just to take the edge off the tartness.
I mix the pureed rhubarb and the River Cottage ice cream together in the ice cream mixer rather than the mixing bowl and add the crumbly bits towards the end. Once the crumble is sufficiently stirred in, serve quickly as I find homemade ice cream melts much quicker than shop-bought stuff.
Apart from the taste, the other beautiful thing about this recipe is that you can follow the Delia version and make delicious rhubarb crumble ice cream without using an ice cream maker. Before I got my original ice cream maker, I used the method described by Delia and the result was still sumptuous.
Delia’s recipe is a great place to start if you’re interested in homemade ice cream but don’t want to splash out on an ice cream maker just yet.
If you’re fortunate enough to have any leftover, it will keep fine for a few weeks in the freezer but will need to sit on the side for 15 minutes or so to soften up before serving.