It’s been a while since I have written about the lovely Mackie’s ice cream. Here’s a recipe to celebrate the coming of spring … I am hoping it’s on its way. 🙂
(this recipe shows you how to make the ice cream; it doesn’t actually involve Mackie’s ice cream although I say throwing some on top or on the side would not be wrong).
CLOTTED CREAM AND GINGER ICE CREAM
posted by Mackie’s of Scotland
- 300g tub top quality ready-made custard
- 2 x 113g tubs clotted cream
- 4 tbsp syrup from the stem ginger jar
- 2 pieces stem ginger
- finely chopped
- 1 x roasted rhubarb (to serve)
Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice cream machine and churn according to machine instructions. (If you don’t have an ice cream machine, put the bowl in the freezer for about 1.5 hours, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up then repeat). When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the roasted rhubarb.
Here’s the recipe for the Roasted Rhubarb:
- 550g / 1lb 4oz Rhubard
- 85g / 3oz golden caster sugar
Heat over to 200C/Fan 180/Gas 6/400F. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it`s in a single layer. Cover with foil and roast for 15 mins. Remove the foil. The sugar, should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife, the rhubarb should feel tender, not mushy, and still have kept its shape.