delicious - - GUEST CHEF -


Be­gin this recipe at least 6 hours ahead.

300ml thick­ened cream 200ml milk 1 tsp vanilla ex­tract 6 Granny Smith ap­ples, peeled,

cores re­moved, thinly sliced 2 tbs ground cin­na­mon 200g caster sugar 6 egg yolks 200ml Greek yo­ghurt


8 rhubarb stalks, trimmed, peeled,

cut into 1cm pieces 200g caster sugar 100ml grena­dine Juice of 1/ 2 a le­mon

For the ice cream, com­bine cream and milk in a saucepan and bring to the boil. Stir through vanilla and set aside.

Mean­while, place ap­ple, cin­na­mon and half the sugar in a heavy-based saucepan over medium-high heat and cook, stir­ring reg­u­larly, for 10 min­utes or un­til ap­ple is soft­ened and start­ing to caramelise.

Trans­fer the ap­ple mix­ture and 300ml cream mix­ture to a blender and whiz for 2 min­utes or un­til very smooth. Strain the ap­ple mix­ture through a fine sieve into re­main­ing cream mix­ture and set aside un­til needed

Whisk egg yolks and re­main­ing 100g sugar in a medium saucepan un­til smooth. Add ap­ple mix­ture, place over low heat and cook, stir­ring con­stantly, for 4 min­utes or un­til thick­ened and mix­ture coats the back of a wooden spoon. Re­move from heat and whisk through yo­ghurt. Stand for 30 min­utes to cool slightly, then cover sur­face di­rectly with plas­tic wrap and chill un­til com­pletely cooled. Trans­fer to an ice cream ma­chine and churn ac­cord­ing to the man­u­fac­turer’s in­struc­tions un­til thick but soft enough to spoon into a con­tainer. (Al­ter­na­tively, pour into a shal­low con­tainer and freeze for 2 hours or un­til frozen at edges. Re­move from freezer and beat in a stand mixer fit­ted with the whisk at­tach­ment. Re­turn to con­tainer and re­freeze. Re­peat 2 or 3 times.) Trans­fer to a con­tainer and freeze for 4 hours or un­til firm.

Mean­while, to make the rhubarb sauce, com­bine all in­gre­di­ents and 200ml wa­ter in a saucepan and bring to a gen­tle sim­mer. Cook, stir­ring oc­ca­sion­ally, for 6 min­utes or un­til rhubarb is ten­der but still hold­ing its shape. Set aside to cool com­pletely.

Di­vide the rhubarb sauce among in­di­vid­ual serv­ing bowls or a large serv­ing plat­ter, top with scoops of ice cream and serve im­me­di­ately.

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