There just aren’t enough sundaes in the week, so if you have time, bling this yoghurt ice-cream up and make an ice-cream sundae, with a strawberry sauce, some chopped nuts and a dollop of clotted cream. If you want to make the ice cream more grown up, add 5 chopped balls of stem ginger to the mix. Yoghurt ice-cream can set quite hard, firmer than ordinary ice-cream, particularly if you use low-fat one, so make sure you take it out of the freezer about 20 minutes early at least, so it softens a little before serving.
How to make Rhubarb Yoghurt Ice
- 250g rhubarb, cut into 4-5cm lengths
- 600g caster sugar
- 50ml water
- zest of ½ & juice of 1 orange
- 2 tsp elderflower cordial
- 450g Greek yoghurt
- 2 tbsp crème fraîche or double cream
- Put the rhubarb, caster sugar, water, orange zest and juice in a saucepan. Heat gently, until the rhubarb is very tender.
- Remove from the heat, stir in the elderflower cordial, then leave to cool.
- Purée in a food processor, until as smooth as possible.
- Stir in the yoghurt and double cream or crème fraîche.
- Transfer to a plastic container, a wide one, and pop the lid on.
- Freeze for approx 4 hours, whisking it well every hour during the freezing process to break up the ice crystals. You can also blitz in a food processor each time for speed and ease, rather than whisking by hand if you like.
Riverford Cook, Kirsty Hale and www.riverford.co.uk