Thursday, July 1, 2010

rhubarb crumble ice cream!!!

Almost every time we've visited the UK, my mother-in-law makes this Delia Smith recipe and it knocks our socks off with every tart-sweet creamy luscious bite. A hint of ginger in the crumble adds a surprising subtle kick.

We were having friends over for dinner on Monday evening and so I spent quite a chunk of Sunday afternoon making this BUT IT WAS ALL WORTH IT!

You don't even have to have an ice cream maker, thank goodness. (I had some leftover rhubarb so I had the idea to bake it as you would for this recipe but then just use it as a topping on storebought vanilla ice cream or blend it in with a hand mixer.)

I did add some vanilla to the rhubarb part and a pinch of salt to the crumble, but other than that, left well enough alone.

Oh man. This is GOOD STUFF. (I don't usually write in a lot of caps but sometimes you just need to. This ice cream just MAKES me use caps. I can't help it.)