I love ice cream. When I eat it, the world suddenly melts away and everything seems a little bit sweeter. Since my visit to Borough Market, I have been thinking about Rhubarb so I was excited to find this Rhubarb Ice Cream recipe over at Not Without Salt.
Ice Cream:
3- 3 1/2 cups rhubarb chopped in 1/2" chunks
2 oz. (1/2 stick) butter
1 vanilla bean, seeds removed
1 tsp. vanilla extract
1 cup brown sugar, not packed
1/4 tsp. salt
2 cups heavy cream
1 cup milk
7-10 drops cherry blossom extract (optional) - rose water would be lovely as well
Combine the rhubarb, butter, vanilla bean and seeds, vanilla extract, sugar and salt in a medium sauce pan. Cover and place on medium-low heat. Simmer until rhubarb is soft. This should take about 15 minutes. Remove lid and break up the rhubarb with a wooden spoon. In a medium bowl combine the cream and milk then add the braised rhubarb. Add the cherry blossom extract if you are lucky enough to have some. Let chill completely. Churn your ice cream machine according to manufacturer's instructions.
Oatmeal Shortbread:
1 1/2 sticks butter, softened
1/2 cup brown sugar
2 Tbsp. white sugar
1 yolk
1 tsp. salt
1 Tbsp. vanilla extract
3/4 cup ground oatmeal (this can be done in a blender or food processor)
Preheat oven to 350*F
Cream the butter and the sugars until light. Add the yolk and salt. Scrape down the sides of the bowl. Stir in the vanilla. Add the ground oatmeal and flour. Stir just to combine. Roll into a 2" log then wrap with parchment and chill. Slice chilled log into 1/4" discs - if you want them to look perfect use a 1 1/2 round cutter. Sprinkle the tops with oatmeal then bake for 15 minutes or until golden brown around the edges. Let cool on a wire rack then serve with your ice cream.
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