Classic British flavours combine in this really easy, no fuss, No Churn Rhubarb and Custard Ice Cream. It's incredibly easy to make & is secretly healthy!
PREP TIME: 15 minutesminutes
COOK TIME: 35 minutesminutes
TOTAL TIME: 50 minutesminutes
Servings: 6servings
Ingredients
550grhubarb(around 4 fat large sticks)
300g(1.5 cups) cooked sweet potato
240ml | 1cupnon-dairy milk
120mls | ½cupmaple syrup
80mls | 1/3cupbrown rice syrup(optional - see recipe note)
2tablespoonsstrong alcohol(40% proof) -vodka is best as it wont impart any flavour - Optional but it will make your ice-cream softer
INSTRUCTIONS
Preheat oven to 350°F.
Cut the rhubarb into bite sized chunks and arrange on some parchment paper or a [silicone baking mat | , on a baking sheet.
Roast in the oven for 35 - 45 minutes. It should be soft and looking a little brown and dried up around the edges. Remove and let cool.
In a blender or food processor combine the sweet potato, milk, vanilla, maple syrup, rice syrup, alcohol if you are using and 3/4 of the rhubarb if you want some chunky bits, or all of it if you want your ice cream totally smooth.
Blend until smooth.
Add the remainder of the rhubarb if you haven't used it yet, and pulse a few times to break up a little bit and distribute evenly.
Pour into freezer proof containers and place inside the freezer. The smaller the container the better as then you won't need to wait as long for it to often before eating!
Serve as soon as it has become a soft-serve consistency. If it's left longer it will become hard but just remove and let defrost until soft and creamy before serving.
NOTES
Brown rice syrup is optional in this recipe. It works great without it but the rice syrup makes it very slightly less hard and also gives it a creamier mouth feel.Vanilla bean powder gives a far superior flavour but I am aware that it can be a little hard to get hold of. If you do find some, a packet lasts absolutely ages. I've had mine for well over a year. Amazon stock it if you can't find it in any local stores. Vanilla extract can be used instead but the finished ice cream will not be as 'custardy' in flavour.When it first starts defrosting it does become a little crystally but if you leave it to go past this stage it becomes really soft, creamy and delicious. That's when you should eat it. If you would prefer a softer serve then be sure to add the alcohol to it when you blend it. Just a couple tablespoons will stop it setting so hard. Vodka would be a good choice as it would be relatively flavourless in such a small amount.