• David Hall

Rhubarb and Ginger Ice Cream

This recipe is dedicated to Kelly, one of my first subscribers from many years back who kindly reminded me that there was a recipe lost in the revamp that was one of her favourites; so here you go Kelly!

This recipe omits the traditional method of beating egg yolks with sugar, heating the cream and combining it all together. Why? Well, the texture isn't quite the same as the eggs add a richness. But a good blitz in a food processor seems to make a delicious ice cream that you won't find anybody complaining about.


Rhubarb and Ginger Ice Cream

300g rhubarb, cleaned and chopped into chunks

100g honey or sugar

3 stem gingers (from a jar) and a little syrup to taste, roughly chopped

150ml natural yoghurt (Greek is perfect)

100ml double cream


1 – Put the rhubarb, honey or sugar and a little water into a saucepan. Bring to the boil then simmer for 10-15 minutes until the rhubarb has broken up. Allow to cool.

2 – Remove a little of the pink syrup with a tablespoon and reserve. Stir in the stem ginger and syrup.

3 – Put the yoghurt, cream and rhubarb into a large bowl and beat thoroughly with a wooden spoon. Pour into an airtight container and freeze until frozen.

4 – Remove and allow to soften a little. Put into a food processor and blend until smooth. Scoop into cones and drizzle on the rhubarb syrup.

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