Nutty, aromatic, and luxuriously creamy, this ice cream is an authentic taste adventure. Cool off with homemade rhubarb ice ...

For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

They invited us to UDairy to make ice cream, answer questions and share advice. We are inspired by the fresh produce and homemade baked goods in our storefront. For example, fresh, local NJ ...

You don’t need an ice-cream ... For this recipe you will need 4 large or 6 smaller kulfi moulds and a blender. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin ...

Add the brown sugar and vanilla and simmer for 5 minutes. Add the cream and boil for 3 or 4 minutes, until reduced slightly. Cool. 3. Serve the rhubarb in bowls with sauce and a scoop of ice cream.

celebrates the classic pairing of rhubarb and strawberries — topped with a nutty, buttery crust for added texture and melt-in the mouth appeal. A sweet and slightly sour ice-cream brings extra ...