Chocolate Covered Rhubarb Ice Cream
Serves three to four
It may sound odd to include cheese and vinegar in an ice cream recipe, but stranger things have happened. Ask Heston Blumenthal!
He serves bacon and egg ice cream at the famous Fat Duck in Berkshire, recently voted the best restaurant in the world.
This is a rich, dense and robust dessert, a far cry from most of the runny commercial varieties.
50g/2oz young rhubarb, sliced lengthwise, then cut into 1cm/half inch chunks
6 tablespoons orange blossom water
110g/4oz mascarpone cheese
25g/1oz golden caster sugar
75ml/3fl oz double cream
Half a teaspoon white wine vinegar
2 squares of good quality chocolate (like Green and Black's) grated
Poach the rhubarb gently in the orange blossom water until mushy – about 10 minutes.
Leave to cool. Beat together the mascarpone, sugar, cream and vinegar and fold in the fruit with its liquid.
If you have an ice cream maker, follow the machine instructions. If not, pour the mixture into a freezer tray and put into the freezer.
Allow to freeze gently for two hours. Break up the crystals with a fork or whisk and continue freezing.
Remove from the freezer an hour before required.
Serve scattered with the grated chocolate
Chocolate is easier to grate if it’s taken straight from the fridge.
The best way to do it is with a potato peeler.
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