Ingredients:
- 1 cup cooked buckwheat groats
- 2 cups chopped rhubarb
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons poppy seeds
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 4 egg yolks
Instructions:
Put the rhubarb, 1/4 cup of sugar, and lemon juice in a saucepan
It will take about 8 to 10 minutes of cooking over medium heat for the rhubarb to get soft
Add the vanilla extract and poppy seeds and mix well
Allow to cool
Put the heavy cream, whole milk, and 3/4 cup of sugar in a different saucepan
Heat them over medium-low heat until they start to steam
Mix the egg yolks together in a bowl
As you keep whisking, slowly pour about a cup of the hot cream mixture into the egg yolks
This will temper the eggs
Put the egg mixture back into the pan with the rest of the cream mixture
Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon
Take it off the heat and let it cool down
After the rhubarb mixture and the custard base have cooled, mix them together
Add the cooked buckwheat groats and mix them in
Put the mixture into an ice cream maker and churn it according to the directions on the machine
For about 4 hours or overnight, freeze the ice cream until it is firm after it has been churned
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