Ice Cream with Cane Sugar and Strawberry-Rhubarb Layer
Baking and Desserts | World cuisine
⏳ Time
6 hours
🥕 Ingredients
10
🍽️ Servings
5
Description
Ice Cream with Cane Sugar and Strawberry-Rhubarb Layer
Ingredients
- Cream 22% - 12.3 oz
- 3.2% Milk - 7 fl oz
- Egg white - 4 pieces
- Raw cane sugar - 5.6 oz
- Ocean salt - to taste
- Vanilla Pod - 1 piece
- Rhubarb - 3 stalks
- Strawberry - 3.5 oz
- Sugar - ½ cup
- Orange juice concentrate - 1 tablespoon
Step by Step guide
Step 1
Split the vanilla pod in half. Use the sharp edge of a knife to scrape the black vanilla seeds from the pod.
Step 2
Combine the cream, milk, and half of the cane sugar in a saucepan with thick walls and place over medium heat. Add the vanilla seeds and the pod to the saucepan, stir. Bring to a boil, then immediately remove from heat and let steep for 5 minutes.
Step 3
In a separate bowl, whisk the egg yolks and a pinch of salt, gradually adding the remaining cane sugar. Whisk until the mixture doubles in volume and acquires a creamy texture.
Step 4
Strain the heated milk mixture through a sieve to remove the vanilla pod.
Step 5
Gradually introduce the hot milk mixture into the whipped egg yolks, stirring constantly. Once evenly mixed, pour the mixture back into the saucepan, place over medium heat, and stir continuously, scraping the edges and the bottom of the saucepan. Whisk until thickened, but do not allow the cream to boil. Once the cream reaches the consistency of liquid sour cream, remove from heat.
Step 6
Cool the cream in a water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place the saucepan with the cream on top. Stir the cream occasionally for about 30–40 minutes until it cools.
Step 7
Remove the ice cream saucepan from the water bath, cover tightly with a lid, and place in the refrigerator for 4–5 hours for further cooling.
Step 8
Remove the stems from the strawberries and cut them in half. Slice the rhubarb into medium-thick rings.
Step 9
In a saucepan, combine the rhubarb, washed vanilla pod, orange juice, and ½ cup of sugar. Place over medium heat and bring to a boil. Reduce the heat, add the sliced strawberries, and simmer for about 10 minutes until the syrup thickens slightly. Remove from heat and cool to room temperature. Then transfer to a separate container and refrigerate until use.
Step 10
After 4–5 hours, take the ice cream out of the refrigerator and transfer it to an ice cream maker, churning for 20–40 minutes. At the end of churning, the mixture will resemble softened ice cream.
Step 11
Fill half of the container with ice cream. Randomly distribute the strawberry-rhubarb sauce over the surface of the ice cream. Swirl it into the ice cream with the back of a wooden spoon, drawing the shape of the number 8. Do not mix the ice cream and sauce into a homogeneous mass. The layer should not completely blend with the ice cream. Repeat the same process for a second layer of ice cream.
Step 12
Close the container and place it in the freezer for 4 hours before serving or further storage.
Step 13
If you do not have an ice cream maker, immediately transfer the mixture to a container, mix in the sauce, in this case, stir well and place in the freezer. Remove the container and stir the contents every half hour until set.
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