Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Rhubarb, Rose and White Chocolate Ice-cream – We Should Cocoa #35

Ice Cream | 14th July 2013 | By

 

Since discovering the oh-so-easy and oh-so-delicious no churn ice-cream last year, I have made it a number of times. Each time I’ve used tart fruit to balance out the sweetness of the condensed milk. With my cool We Should Cocoa theme very much in mind, I wanted to make some ice cream for my chocolate themed dinner party. My mother had presented me with a bunch of rhubarb stalks from her garden the day before, so it had to be rhubarb and white chocolate ice-cream. As there was also a Middle Eastern theme running through the meal, I added some rose syrup to the mix for a touch of oriental mystery.

The flavour was good, with the rhubarb acting as piquant foil to the sweet and unctuous creamy body.

I’m trying out this new printable recipe format. Please do let me know what you think.

This is, of course, my We Should Cocoa entry. For those not in the know, this is a monthly blogging challenge where an ingredient or theme is chosen that must be combined with chocolate.

As I reckon rose can be considered a herb, I am also entering this into Kavey’s Bloggers Scream for Ice Cream – a fun monthly ice cream challenge.

print recipe

Rhubarb, Rose and White Chocolate Ice Cream

by Choclette 2013
This is an easy to make no churn ice cream which is quite sweet so works particularly well with tart fruit.
 
Ingredients
  • 220g Rhubarb sticks – washed and trimmed
  • 4 tbsp Rose syrup (elderflower would be good too)
  • 200g Condensed milk
  • 600g Double cream
  • 80g White chocolate
 
Instructions
  • Chop the rhubarb and place in a pan with the rose syrup. Simmer until soft (about 7 mins). Stir until semi-mashed up. Leave to cool.
  • Melt the chocolate in a bowl suspended over hot water (make sure the bowl doesn’t touch the water). Stir in 100g of the condensed milk.
  • Whip the double cream until soft peaks form, taking care not to over whip. Add the rest of the condensed milk and whip again to ensure peaks remain. 
  • Add the white chocolate and stir in.
  • Fold in the fruit mixture to create a ripple effect. Spoon into a 1 litre freezer container and freeze.
 
Details

Yield: 1 litre

Comments

  1. Leave a Reply

    Elizabeth S
    14th July 2013

    This sounds absolutely gorgeous! I’ve only recently discovered condensed milk ice cream and I’ve become a big fan. The new printable recipe looks fab too. šŸ™‚

    • Leave a Reply

      Choclette
      14th July 2013

      Thank you Elizabeth and thanks to for the printable recipe tip. Condensed milk ice-cream was such a good discovery, it’s just so easy. it’s a little sweet I find, but works well with tart fruit.

  2. Leave a Reply

    Christian Halfmann
    14th July 2013

    Well, it’s looking good to me. I’m absolutely in for a serving of that ice cream. So …
    Hm, would you consider semifreddo also fitting to the We Should Cocoa theme this month?

    • Leave a Reply

      Choclette
      14th July 2013

      Thank you Chris and yes please, any type of ice-cream is welcome. As long as there is a chocolate element of course.

  3. Leave a Reply

    Phil in the Kitchen
    15th July 2013

    I’ve never combined rhubarb and rose before but it sounds delightful. I think I could eat a bucketful of that ice cream on a hot night like tonight.

  4. Leave a Reply

    Nazima
    18th July 2013

    This recipe sounds wonderful. I think Rhubarb and Rose is a great pairing and one I will be trying out.A delicate and delicious idea for ice cream. I have my thinking cap on for WSC and hope to come up with something soon!

  5. Leave a Reply

    Hazel - Chicken in a Cherry Sauce
    19th July 2013

    This sounds like a heavenly flavour combo. I totally agree with having something tart with condensed milk, I also think it makes ice cream more refreshing when it’s a little tart. When it’s hot I usually go for ice lollies because some ice creams are just too sickly. This would definitely trump an ice lolly! I need to try this no churn ice cream recipe!

  6. Leave a Reply

    Kavey
    21st July 2013

    Looks delicious! And I’m always up for wide wide interpretations. Apparently, technically a herb is the leaf part whereas spices are from all the other parts such as roots, bark, flowers. BUT I think rose just feels more like a herb than a spice, doesn’t it?

  7. Leave a Reply

    carrie
    23rd July 2013

    this sounds like heaven in a bowl, I really want to try it

  8. Leave a Reply

    Judith Luscombe
    30th July 2013

    It is interesting to to read a recipe using rhubarb and the combination of rhubarb and white chocolate is amazing, sounds yummy

  9. Leave a Reply

    Tracy K Nixon
    2nd August 2013

    I attempted this for my dad’s birthday and it was lovely!!!! Much tastier than I first thought! Thank you!

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