{"id":6239,"date":"2024-05-12T12:55:04","date_gmt":"2024-05-12T10:55:04","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=6239"},"modified":"2024-05-12T12:55:04","modified_gmt":"2024-05-12T10:55:04","slug":"a-rosy-rhubarb-ice-cream-dream-ein-rosaroter-rhabarber-eiscreme-traum","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=6239","title":{"rendered":"A rosy rhubarb ice cream dream \/\/ Ein rosaroter Rhabarber-Eiscreme-Traum"},"content":{"rendered":"\n
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Cold, delicious and sweet. That is rhubarb ice cream. By the way my mom always writes in small letters in this blog, but I will change this. I will from now on use capital letters on this blog. I don’t actually like rhubarb. But rhubarb in ice cream changes everything. The ice cream is pink and creamy. A real rhubarb dream. So, it is rhubarb season, go and get your rhubarb and let\u2019s make rhubarb ice cream.<\/p>\n\n\n\n

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about 4 cups chopped rhubarb<\/p>\n\n\n\n

\u00bc cup sugar<\/p>\n\n\n\n

1 tbsp lemon juice, plus more, to taste <\/p>\n\n\n\n

2 large egg yolks <\/p>\n\n\n\n

1 large egg<\/p>\n\n\n\n

2\/3 cup sugar <\/p>\n\n\n\n

1 cup milk <\/p>\n\n\n\n

2 cups heavy cream <\/p>\n\n\n\n

1 tsp vanilla extract<\/p>\n\n\n\n

Stir together the rhubarb, sugar, lemon juice, and a splash of water in a medium saucepan and bring to a simmer over medium heat. Let it cook for about 15 minutes, stirring often, until some of the liquid has evaporated and the rhubarb is thick and soft. Be careful not to let it scorch on the bottom of your pan <\/p>\n\n\n\n

Let the compote cool slightly and then puree in a blender or food processor until completely smooth. Then let it chill until it is cold.<\/p>\n\n\n\n

Meanwhile make the custard. Whisk the egg, yolks, sugar and milk, make sure to break up the eggs completely. Heat the cream in a medium heavy bottomed saucepan until it starts to steam and gets some little bubbles around the edge. Drizzle the hot cream into the egg mixture, whisking constantly. Pour the whole thing back into the pan and heat on medium, stirring constantly, until the mixture starts to thicken. Do not bring it to a boil.<\/p>\n\n\n\n

Strain the mixture through a sieve, stir vanilla, and let it cool.<\/p>\n\n\n\n

Mix the cold rhubarb with the cold custard sauce and thoroughly blend. Pour it into your ice cream maker and churn according to the instructions. Spread the soft ice cream into a container and freeze until scoopable.<\/p>\n\n\n\n

And if you do not have an ice cream maker, don\u2019t worry. There is also a way to do it without. Simple put the ice cream mass in a Tupperware and in the freezer it goes. The only thing is, that you have to stire from now on every halve an hour, to avoid that your ice cream builds ice crystals.<\/p>\n\n\n\n

And now have fun eating the ice cream, and stay cool.<\/p>\n\n\n\n

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Kalt, lecker und s\u00fc\u00df. Das ist Rhabarber-Eiscreme. \u00dcbrigens schreibt meine Mutter in diesem Blog immer in Kleinbuchstaben, aber das werde ich \u00e4ndern. Von nun an werde ich in diesem Blog Gro\u00dfbuchstaben verwenden. Eigentlich mag ich keinen Rhabarber. Aber Rhabarber in Eiscreme \u00e4ndert alles. Das Eis ist rosa und cremig. Ein echter Rhabarber-Traum. Also, es ist Rhabarber-Saison, holt euch euren Rhabarber und lasst uns Rhabarber-Eiscreme machen.<\/p>\n\n\n\n

etwa 4 Tassen kleingeschnittener Rhabarber<\/p>\n\n\n\n

\u00bc Tasse Zucker <\/p>\n\n\n\n

1 Essl\u00f6ffel Zitronensaft, plus mehr, zum Abschmecken <\/p>\n\n\n\n

2 gro\u00dfe Eigelb <\/p>\n\n\n\n

1 gro\u00dfes Ei <\/p>\n\n\n\n

2\/3 Tasse Zucker <\/p>\n\n\n\n

1 Tasse Milch <\/p>\n\n\n\n

2 Tassen Schlagsahne <\/p>\n\n\n\n

1 Teel\u00f6ffel Vanilleextrakt<\/p>\n\n\n\n

Rhabarber, Zucker, Zitronensaft und einen Spritzer Wasser in einem mittelgro\u00dfen Topf verr\u00fchren und bei mittlerer Hitze zum K\u00f6cheln bringen. Unter h\u00e4ufigem Umr\u00fchren etwa 15 Minuten kochen lassen, bis ein Teil der Fl\u00fcssigkeit verdampft ist und der Rhabarber dick und weich ist. Achtet darauf, dass er nicht am Boden der Pfanne anbrennt.<\/p>\n\n\n\n

Lasst das Kompott etwas abk\u00fchlen und p\u00fcriert es dann in einem Mixer oder einer K\u00fcchenmaschine, bis es ganz glatt ist. Dann abk\u00fchlen lassen, bis es kalt ist.<\/p>\n\n\n\n

In der Zwischenzeit den Pudding zubereiten. Eier, Eigelb, Zucker und Milch verquirlen, dabei darauf achten, dass die Eier vollst\u00e4ndig aufgeschlagen werden. Die Sahne in einem mittelgro\u00dfen Topf mit schwerem Boden erhitzen, bis sie zu dampfen beginnt und am Rand kleine Blasen wirft. Die hei\u00dfe Sahne unter st\u00e4ndigem R\u00fchren in die Eimischung tr\u00e4ufeln. Das Ganze zur\u00fcck in den Topf gie\u00dfen und bei mittlerer Hitze unter st\u00e4ndigem R\u00fchren erhitzen, bis die Mischung einzudicken beginnt. Nicht zum Kochen bringen.<\/p>\n\n\n\n

Die Mischung durch ein Sieb abseihen, Vanille unterr\u00fchren und abk\u00fchlen lassen.<\/p>\n\n\n\n

Den kalten Rhabarber mit der kalten Puddingsauce mischen und gr\u00fcndlich verr\u00fchren. Die Masse in die Eismaschine geben und nach Anleitung zu Eis verarbeiten. Verteilet das fertige Eis in einen Beh\u00e4lter und friert es ein, bis es fest genug ist, um sch\u00f6ne Kugeln daraus zu machen.<\/p>\n\n\n\n

Und wenn ihr keine Eismaschine habt, keine Sorge. Es gibt auch eine M\u00f6glichkeit, es ohne zu machen. Einfach die Eismasse in eine Tupperware geben und ab in den Gefrierschrank damit. Das Einzige ist, dass du von nun an alle halbe Stunde umr\u00fchren musst, damit dein Eis keine Eiskristalle bildet.<\/p>\n\n\n\n

Und nun viel Spa\u00df beim Eisessen und bleibt cool.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cold, delicious and sweet. That is rhubarb ice cream. By the way my mom always writes in small letters in this blog, but I will change this. I will from now on use capital letters on this blog. I don’t … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,10],"tags":[50,109],"class_list":["post-6239","post","type-post","status-publish","format-standard","hentry","category-recipes","category-spring","tag-rhubarb","tag-sweets"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6239"}],"version-history":[{"count":1,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6239\/revisions"}],"predecessor-version":[{"id":6244,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/6239\/revisions\/6244"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6239"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}