Rhubarb White Chocolate Ice-cream with Rose
An easy to make no churn ice cream which is quite sweet, so it works particularly well with tart fruit like rhubarb. The flavours of rose and rhubarb marry well and the white chocolate brings it all together. I bring you the most delightful rhubarb, rose and white chocolate ice-cream.
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 of my homemade rose syrup to the mix for a touch of oriental mystery.
The flavour was excellent, with the rhubarb acting as piquant foil to the sweet and unctuous creamy body.
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Thanks for visiting Tin and Thyme. If you make this easy rhubarb, rose and white ice-cream, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Rhubarb, Rose and White Chocolate Ice-Cream – The Recipe
Rhubarb, Rose and White Chocolate Ice Cream
- 220 g rhubarb sticks – washed and trimmed
- 4 tbsp rose syrup (elderflower would be good too)
- 200 g condensed milk
- 600 g double cream
- 80 g white chocolate
- Chop the rhubarb and place in a pan with the rose syrup. Simmer until soft (about 7 minutes). 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.
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. This month, it’s ice-cream.
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.