SOLIS GELATERIA PRO Mode D'emploi page 137

S T R A W B E R RY A N D R H U B A R B I C E C R E A M
Makes approximately 1 litre
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Ingredients
1 1/2 cups (375ml) pouring cream
1/2 cup (125ml) milk
4 egg yolks
1/3 cup (80g) caster sugar
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Fruit mixture
250g fresh strawberries
200g rhubarb, cut into 2cm pieces
1/4 cup (60g) caster suger
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Method
1. To make the ice cream base, place cream and milk into a medium heavy-based
saucepan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick.
3. Slowly whisk hot cream into the egg mixture.
4. Clean saucepan and return mixture back to a low heat. Stir constantly with a
wooden spoon until mixture has thickened and coats the back of the spoon. If
spoon-test is succesfull, remove the saucepan from the heat.
5. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
6. To make fruit mixture, blend strawberries until smooth then push through a fine
sieve to remove seeds. Place strawberry puree, rhubarb and sugar into a small
saucepan; stir constantly over a low heat until the sugar has dissolved. Increase
heat and simmer, stirring occasionally until the mixture has reduced to 1 cup. Do
not over stir or the rhubarb will break down too much. Refrigerate until cold.
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