Paul's [recipe] Corner

This is from Episode Four of the Food Trail.

¾ cup of milk
2 cups of cream
¾ cup of white sugar
1 egg yolk beaten
1 egg
1 bunch of rhubarb
Brown sugar roughly a quarter of the weight of the rhubarb
Grated white chocolate

Put milk and cream in saucepan and heat until over low heat until bubbles form around the edge and the mixture is hot. Add sugar and stir continuously until dissolved. Remove from heat and add a little of the hot cream mixture to the combined beaten egg yolk and egg. Mix until well blended then pour back into hot cream mixture, whisking continuously. Return to a low heat and continue to heat until mixture thickens slightly – you will know it is ready when the mixture coats the back of a wooden mixing spoon – if you have a sweet thermometer the mix should reach 80°c. This does take a while. Remove from heat, put in a bowl and place in fridge to chill down. Keep in fridge overnight so it is ready for the ice cream maker.

For Rhubarb – wash and dry rhubarb and then chop into small pieces and add to a pan with brown sugar. If your rhubarb weighs about 400g then add a quarter of that weight in sugar: ie 100g. Heat until rhubarb falls apart and its juices mix with the melted sugar. Put in bowl and keep in fridge over night.

Turn on your ice cream maker (buy one first if you don’t have one) and add the custard mixture to the bowl. After about 12 minutes add your rhubarb mixture and continue to mix until you reach the desired consistency. Remove from the ice cream bowl to a container and keep in freezer until serving. You can add the white chocolate when you add the rhubarb or you can sprinkle it over the ice cream when you serve it.