Creamy Rhubarb Ice Cream With Raspberry Caviar

1. 1

   Peel the rhubarb and cut into pieces.

2. 2

   Place the rhubarb pieces in the blender with 3 tablespoons of sugar, set aside for 30 minutes so that the rhubarb becomes syrupy, making it possible to mix without adding water.

3. 3

   Mix and strain through a small strainer.

4. 4

   In a bowl blend the milk, sugar, glucose, packets of sweets, and 175 grams of rhubarb juice. Let thicken 30 minutes in the refrigerator.

5. 5

   Add cream and eggs. Place in the freezer for 30 minutes.

6. 6

   Cast ice in silicone molds, let harden in the freezer.

7. 7

   To serve, accompany with warm rhubarb, fried with butter and sugar, and raspberry balls with agar-agar.

* Per serving · 4 servings · Values may vary.

No additional tips available.