Ice Age: Rhubarb cream cheese ice cream with sprinkles
Do you know phases in which you could just put yourself completely into certain foods? Where you could eat the same over and over and over, without getting bored? I'm just in the mood for rhubarb. That's why I'm warning you: I have rhubarb and I'm going to use it!
A few years ago, I was still treating the acidic sticks in a rather filthy way. He grew up with us like crazy in the garden and as a child I found him simply "disgusting". What did I miss! Meanwhile, I just love him in any form and I look forward to the new season every year like a little kid! Now I do not have a garden with rhubarb anymore, but at least I have a farm of trust that offers it from my own harvest fresh from the field.
And as soon as June comes, I get nervous and plan the last three weeks that he still has is offered meticulously and with a bit of nostalgia.
In addition to cake and compote, rhubarb also tastes great as a chutney and delicious in other savory dishes. One of my "all time favorites" is the rhubarb tomato ketchup from my lovely blogger friend Christina von feines gemüse. Every year there is a barbecue and everyone is always thrilled.
Instead of a hearty meal, there is something sweet today and due to the weather of the past few days, it was time for a creamy ice cream! Even though it is raining here today, of course ...
At Pinterest I stumbled over a rhubarb ice cream a few weeks ago and was blown away! Sour rhubarb meets crunchy crumble. I pimped my recipe a bit and chose a cream cheese without egg as a basis, which I prepare according to this super-simple recipe: Lightning fast crème fraîche ice cream with only 2 ingredients. Here too, the basic mass consists of only a few ingredients: cream cheese, sour cream and sweetened condensed milk. I always buy them in the department for Eastern European food. Due to the fat content and the sugar contained in the condensed milk, the mass is super creamy and does not crystallize. That's why you do not need an ice cream maker to make it!
By the way, Denise von foodlovin 'had the same idea on the same day. Their implementation is a bit healthier and based on a different base, look over here: rhubarb crumble ice cream.
But now we come to my implementation, with which you should start the evening before. We bake the crumbles ourselves and also the rhubarb compote is freshly cooked and must cool well before use!This works both with the hands and in the food processor.
Lay the crumble loosely on the baking sheet and distribute evenly.
Bake in preheated oven for about 15-20 minutes until the crumbles are golden brown and crispy. Stir the crumble well after about 10 minutes and if necessary, press them apart if they run too far.
Allow the crumble to cool completely and store in an airtight container until used in ice.
For the rhubarb compote
4 equally thick sticks Rhubarb
100 g sugar
Thoroughly wash the rhubarb, but do not peel. Remove leaves and woody ends. Slice the rhubarb stalks into pieces about 1-2 cm wide and place them together with the sugar and 100 ml of water in a small saucepan. At low to medium temperature, simmer gently for about 15-20 minutes, stirring constantly until the rhubarb softens boiled and the liquid is largely evaporated.
Allow the compote to cool completely, transfer to an airtight container and refrigerate until used in the ice.
For the ice base
300 g double-cream cheese with 150 sour cream and 1 can of sweetened condensed milk (about 400 g)
PreparationPour cream cheese and sour cream into a large mixing bowl and stir creamy with the whisk of the food processor or hand mixer. Slowly pour in the condensed milk and make the mixture creamy for 2-3 minutes.
Put in the refrigerator until ready to use.
If you have an ice machine, you can now make the ice cream base in about 45 minutes process creamy ice cream. If you do not have an ice cream maker, simply use the mass that is well-cooled in the refrigerator.
Fill a flat plastic box (such as an empty icebox) or a plain box tin with one-third of the ice cream base. Distribute one third of the rhubarb compote and serve with a handful of sprinkles to your own taste. Add two more layers in this way and finish with rhubarb compote. Set aside the remaining crumbles for serving.
Place the ice in the tray in a large freezer bag or cover with foil and place in the freezer compartment. The pre-frozen ice cream from the ice cream maker takes about 1-2 hours to freeze, the unfrozen ice cream for about 4-5 hours depending on the temperature.
Remove the ice cream from the freezer and serve at room temperature for about 10-15 hours Minutes to thaw. Remove balls with an ice cream scoop - this gives the ice its marbling through the individual layers. Serve sprinkled with the remaining sprinkles.