Creamy Ice Cream with Strawberry and Rhubarb Compote

Baking and Desserts | Kazakhstani cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy ice cream with strawberry and rhubarb compote.

Ingredients

Frozen Raspberries - 17.6 oz
Freeze-dried strawberry powder - 17.6 oz
Sugar - 6.3 oz
Red Grape Juice - 5 fl oz
Vanilla Pod - 1 piece
Cinnamon - 1 piece
Vanilla Ice Cream - 14.1 oz
Ground clove - ¼ spoons
33% Cream - 3 fl oz
Hazelnut - 1.8 oz

Step by Step guide

Step 1

In a saucepan, add 90 grams of sugar and pour in the wine. Scrape the seeds from the vanilla pod into the saucepan, and add the pod and cinnamon stick as well. Cook over medium heat for ten minutes. Add the remaining sugar and stir to combine. Add the rhubarb to the saucepan and toss in the clove. Bring to a boil, then reduce the heat, cover with a lid, and simmer for about eight minutes, until the rhubarb softens. Add the strawberries to the rhubarb and bring to a gentle boil. Remove from heat, let cool, and place in the freezer overnight.

Step 2

Remove the vanilla pod and cinnamon stick from the compote. Serve the ice cream, topped with the compote and whipped cream, and sprinkle with crushed hazelnuts. Serve immediately.