Tag: ice cream

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Rachel’s Rhubarb Ice Cream

ice-cream_0

Serves 12.

You will need:

250g (9oz) rhubarb, finely sliced

50g (2oz) sugar

1 tablespoon water, and 200ml (7fl oz) water

Juice of ½ lemon

250g (9oz) caster sugar

4 large egg whites

Pinch of cream of tartar

300ml (10½fl oz) cream, softly whipped – this should come to about 500ml (17½ fl oz) whipped cream

Put the sliced rhubarb, the 50g (2oz) sugar and the tablespoon of water in a small saucepan on a medium heat. Stir to dissolve the sugar. Bring up to the boil, then reduce the heat to medium-low and cook for a few minutes until the rhubarb is soft and tender. Stir in the lemon juice. Then pour the rhubarb out on to a plate and allow to cool.

Put the 250g (9oz) caster sugar and the 200ml (7fl oz) water in a saucepan on a medium heat. Stir to dissolve the caster sugar, then bring up to the boil. Increase the heat to high and boil fiercely for about 5 minutes until the mixture reaches the ‘thread’ stage. If you own a sugar thermometer, this is when it reads 106°C-113°C (223°F-236F). If you don’t have a sugar thermometer, dip a metal spoon into the mixture; as you remove it, the last drops of sugar syrup will form thin threads if the correct temperature has been reached.

Meanwhile, using an electric whisk, whisk the egg whites along with the cream of tartar until they are stiff. Still whisking, gradually pour in the hot sugar syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (this will take about 4 or 5 minutes). Fold in the cooked rhubarb mixture and the whipped cream, though not completely, as I like to leave this slightly marbled. Put in the freezer and freeze overnight. This ice-cream can be scooped straight from the freezer.

Ice Cream Recipes

 http://www.rachelallen.com/post/rhubarb-ice-cream

 

Posted on

Rachel’s Rhubarb Ice Cream

ice-cream_0

Serves 12.

You will need:

250g (9oz) rhubarb, finely sliced

50g (2oz) sugar

1 tablespoon water, and 200ml (7fl oz) water

Juice of ½ lemon

250g (9oz) caster sugar

4 large egg whites

Pinch of cream of tartar

300ml (10½fl oz) cream, softly whipped – this should come to about 500ml (17½ fl oz) whipped cream

Put the sliced rhubarb, the 50g (2oz) sugar and the tablespoon of water in a small saucepan on a medium heat. Stir to dissolve the sugar. Bring up to the boil, then reduce the heat to medium-low and cook for a few minutes until the rhubarb is soft and tender. Stir in the lemon juice. Then pour the rhubarb out on to a plate and allow to cool.

Put the 250g (9oz) caster sugar and the 200ml (7fl oz) water in a saucepan on a medium heat. Stir to dissolve the caster sugar, then bring up to the boil. Increase the heat to high and boil fiercely for about 5 minutes until the mixture reaches the ‘thread’ stage. If you own a sugar thermometer, this is when it reads 106°C-113°C (223°F-236F). If you don’t have a sugar thermometer, dip a metal spoon into the mixture; as you remove it, the last drops of sugar syrup will form thin threads if the correct temperature has been reached.

Meanwhile, using an electric whisk, whisk the egg whites along with the cream of tartar until they are stiff. Still whisking, gradually pour in the hot sugar syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (this will take about 4 or 5 minutes). Fold in the cooked rhubarb mixture and the whipped cream, though not completely, as I like to leave this slightly marbled. Put in the freezer and freeze overnight. This ice-cream can be scooped straight from the freezer.

Ice Cream Recipes

 http://www.rachelallen.com/post/rhubarb-ice-cream

 

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Kerrygold Rustic Raspberry Tart

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To Make Crust:

Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To Fill Tart:

Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart