Description
That's like summer came, grew rhubarb!!! As always we have a problem, nobody knows what cook?! Well, mother-in-law reminded of the rhubarb and I began to revise their recipes, you know that there was something rhubarb. And here!!!
Ingredients
-
Rhubarb
250 g
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Sugar
250 g
-
Vanilla
1 pack
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Yolk egg
4 piece
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Cream
250 ml
Cooking
Products for cooking.
Rhubarb wash, peel and finely dice mode. Put into a saucepan.
Take 150 gr. (250) of sugar and filled up our rhubarb for at least 1 hour until act juice.
Boil the rhubarb, add the vanilla and govarival another 5-6 mins on low heat.
Mixer made of rhubarb puree. Let cool (I moved the rhubarb from the pan into a Cup and put it in another Cup with cold water. That is to say, "cold bath" turned out).
Whisk the egg yolks with the remaining 100 gr. sugar until the foam.
Mix them with the cooled puree.
Whisk the cream until stiff and gently add to the overall weight. Stir.
Spread this mixture into a form for freezing or into the Cup. Put in the freezer at least 5 hours.
We have this cool ice cream! Me 5 hours was not enough, as it quickly melted, but after 10 hours it was awesome! You can serve with strawberries, sprinkle with sugar.
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