|The vegetable garden. In the front rows there are several|
types of lettuce, parsley and dill. Next beans and beet root,
and in the back plenty of potatoes. To the left Jerusalem
artichoke and plum trees in the back.
|Courgette. I wish I could have cooked the|
courgette flowers... always wanted to do that.
|Oregano. Delicious and pretty.|
|Plums were nowhere near ripe yet.|
|Tomatoes need a bit more time as well.|
|Beans just waiting to be picked and frozen.|
|Potatoes and garlic pickled herring.|
Summery fast food.
|Someone else was interested in the rhubarb too.|
Rhubarb ice cream (serves 6):
For the rhubarb custard
4-5 big stalks of rhubarb
1 cup (ish) of water
1-2 tbsp sugar (I used caster sugar but would have used brown sugar if I would have had some available)
2 tsp ground cardamom
2 tsp potato starch (I guess corn starch would do as well)
For the ice cream
1 can (395g) condensed milk
250 ml (1 cup) strawberry flavoured heavy cream (or regular cream if you live in a country which hasn't discovered the joys of flavoured creams, add strawberry extract if you happen to have some)
2 tbsp vanilla sugar or vanilla extract
The howto: Chop the rhubarb into a cooking pot, add water sugar and cardamom. Bring to a boil and let cook for about 5 minutes or until the rhubarb is soft. Mix the potato starch with a tablespoon or two of water, take the pot off the heat, pour in the potato starch in a thin stream while stirring so that no lumps form. Put back onto the stove, and bring to a boil (only until you see the first bubble forming). Let cool. If you feel like the custard isn't thickening at all when you add the potato starch, you can add some more, but beware that the custard will get a bit thicker when you bring it to a boil the second time.
Mix rhubarb custard and ice cream mix, freeze over night. I had a strange problem where about a quarter of the ice cream mix just disappeared while waiting for it to freeze. I'm sure there is something wrong with my Mum's freezer...
Let's start with the good news. The ice cream was delicious. The combination of strawberry and rhubarb is a classic, and I love the simple ice cream recipe which doesn't require an ice cream maker. Then the bad news... *Someone* was being quite a blonde, thinking it would be a good idea to combine a water based custard (which obviously freezes to hard ice) with ice cream (which is soft and fluffy and stays soft even when frozen). I didn't even mix the custard and ice cream properly, but just dotted the rhubarb cream into the ice cream thinking I would get nice swirls of rhubarb in the ice cream. Well in theory yes, there were swirls of rhubarb, but it was impossible to scoop the ice cream out as the rhubarb swirls were hard as rock. So to be able to scoop out the ice cream, you had to let it soften for quite a while in room temperature. At which point the actual "ice cream" was quite soggy and the rhubarb still ice cold. I think the solution to this would be to thoroughly mix the ice cream with the rhubarb custard so that the entire mixture would be rather homogeneous. I think I have to try that out at some point. Although after my ten day binge eating holiday, I'm not quite sure when I will be allowed to eat ice cream again. I have probably shifted the excess weight by Christmas... Which is not the greatest of ice cream seasons. I guess the other alternative would be to freeze the ice cream mixture and refrigerate the rhubarb custard, and serve scoops of the ice cream with rhubarb custard poured on top.
As I said earlier, you can also serve the rhubarb custard on it's own after completely cooled. It's a nice, refreshing summer pudding. Nice with a bit of whipped cream. Or fresh raspberries or strawberries, if you want to be healthy. You can also serve the rhubarb custard with your main course, it goes very well with barbecued salmon. However, you might want to reduce the sugar a bit, and add a teaspoon of salt.