Rhubarb and Ginger Ice Cream
Serves 4 to 6
Ingredients
5 pieces of preserved stem ginger
450g trimmed rhubarb, sliced
115g unrefined caster sugar
30ml water
150g mascarpone cheese
150ml whipping cream
Method
Using a sharp knife, roughly chop the preserved ginger.
Put the rhubarb slices into a pan and add the sugar and water. Bring to the boil, then cover and simmer for about five minutes or until the rhubarb is just tender but still a bright pink.
Tip the mixture into a food processor or blender, puree until smooth. Leave to cool, chill if time permits.
If using an ice cream maker, churn the puree for 15 to 20 minutes or until it is thick. Put the mascarpone into a bowl and soften it until it is smooth. Beat in the cream. Add the stem ginger. Then add to the ice cream maker and churn until sufficiently frozen.