Strawberry, rhubarb and beer ice cream
- Preparation 6 h 40 min
- Cooking 10 min
- Servings 12
- Freezing Absolutely
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Ingredients
- 2 tablespoons butter
- 2 1/2 cups diced rhubarb
- 1/3 cup maple syrup
- 1/3 cup Strawberry and rhubarb beer by Unibroue ( or another white beer )
- 2 cups strawberries cut into large cubes
- 1 cup crushed strawberries
- 473 ml 35% whipping cream
- 300 ml sweet Eagle Brand condensed milk (full fat)
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Preparation
- In a skillet over medium heat, melt butter then add rhubarb, maple syrup and beer. Stir. Cook for 7 to 8 minutes, stirring, to almost reduce dry. Pour into a large bowl and let cool for 15 minutes.
- Add the diced strawberries and blend using a mixing arm. Reserve in the fridge.
- In a large bowl, pour cream and condensed milk then beat for about 5 minutes or until stiff peaks are obtained.
- Pour the mixture of strawberries into the cream and mix gently by folding, to obtain a homogeneous texture.
- Pour into a large airtight dish and close with the lid. Reserve in the freezer for 4 to 6 hours for a semi-firm texture or overnight for a harder texture. Ice cream is too stiff? Let it rest at room temperature for 30 minutes before serving!