Rhubarb compote with cinnamon ice cream
4 portions
Ingredients
Ice cream
- 4 egg yolks
- 100 g Dansukker Granulated Sugar
- 1 tsp Dansukker Vanilla Sugar
- 200 ml milk
- 150 ml whipping cream
- 100 ml Dansukker Glucose Syrup
- 3-5 g ground cinnamon
Compote
- 500 g rhubarb, chopped
- 250 ml strawberry cordial, diluted
- 15 ml freshly squeezed lemon juice
- 60 g Dansukker Icing Sugar
- 1 tsp Dansukker Vanilla Sugar
- 5-10 g potato starch
Whisk together the egg yolks, sugar and vanilla sugar. Bring the milk, cream, glucose syrup and cinnamon to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.
Put the chopped rhubarb, strawberry cordial, lemon juice and icing sugar in a pan and boil until the rhubarb is soft. Stir in the vanilla sugar. Mix the potato starch with a little water and stir into the compote to thicken it. Serve lukewarm or cold with the ice cream.
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