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Ice Cream with Rhubarb and Ginger

Rosi StoyanovaRosi Stoyanova
Guru
1k14101
Fat Berta
Translated by
Fat Berta
Ice Cream with Rhubarb and Ginger
08/09/2015
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Preparation
20 min.
Cooking
15 min.
Тotal
35 min.
Servings
5

Ingredients

  • cream - 4/5 cup (200 g)
  • yoghurt - 1 1/5 cups (300 g)
  • rhubarb - 13 oz (370 g), peeled and chopped
  • ginger - 3 tbsp syrup + finely chopped
  • honey - 2 tbsp
measures

How to make

Mix the cream with the yoghurt, pour into a bowl and freeze for 1 hour.

Put the rhubarb, ginger, syrup and honey in a pot and boil on low heat for about 15 min. Cool and blend.

Pour the sauce over the cream mixture, stir well and cool for another 2 hours.

Stir once again, freeze and take the ice cream out 15 min. prior to serving.

Rating

4.3
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