Thursday, 28 June 2012
All right, let's put the ice-cream I've been talking about for the better part of the last few weeks together.
All the different parts taste lovely by themselves, but trust me with this one, once you put this darling together you'll never want to go back.
I'll talk you through the timeline but if you are looking for the recipes of the various sub-recipes, follow the links below.
Rhubarb Mascarpone Ice-Cream
Lemony Mascarpone Ice-Cream
If you have all three of these sitting in front of you, perfect, if you are just getting started I would make them in the following order:
Make the ice-cream and freeze.
Then you make the rhubarb compote.
Allow the compote to cool completely.
Make the caramel sauce and, again, let it cool completely.
After a few hours, check how your ice-cream is doing. If it is well on it's way to being frozen (i.e. if you are looking at something that is more slush than a very solid semifredo, it is not ready), find a freezer-proof container that is large enough to hold all three ingredients.
If you want to make the ice-cream the day before, that works just as well. In that case you might have to give it a few minutes to soften up a bit.
Using a large tablespoon, spoon some of the ice-cream into the new container. Don't worry about getting an even layer of ice-cream because that is not what we're after.
Add spoonfuls of the rhubarb compote, filling the dips in the ice-cream layer. Drizzle with some caramel sauce.
And then you repeat this until there is nothing left. I went for 3 'layers' but if you want the flavours to be more evenly distributed, you could also go for 5 or so.
Freeze for a few more hours or overnight.
Now, because we didn't churn the ice-cream and because it doesn't have a custard base, it will probably be fairly solid when you take it out of the freezer. I give mine about 15 minutes in the fridge before scooping the ice-cream into bowls. If you're really desperate, though, you can also scrape off thin shavings which taste just as nice but won't look as pretty.