Rhubarb, Rose and White Chocolate Ice-cream – We Should Cocoa #35
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.
- 220g Rhubarb sticks – washed and trimmed
- 4 tbsp Rose syrup (elderflower would be good too)
- 200g Condensed milk
- 600g Double cream
- 80g White chocolate
- 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.
Yield: 1 litre