GLUTEN-FREE RHUBARB SORBET AND VANILLA WALNUT ICE CREAM SLICE
This is a lovely make-ahead dessert to have stored in the freezer for a special occasion. It does require a bit of planning and time to make the sorbet and ice cream mixes, to chill and then churn them but we promise you it’ll be worth it. And there’s no last minute rush to make a dessert.
The deep pink of the rhubarb sorbet and the off-white hue of the vanilla and walnut ice cream make a pretty picture. We like to dress up the slice with a sprinkling of praline and some roasted rhubarb and strawberries. Gilding the lily? Yes, that’s us.
Caren
RHUBARB SORBET AND VANILLA WALNUT ICE CREAM SLICE
Serves 10
Moulds: For this recipe I use a 1 litre silicon ice cream mould which results in some of both the ice cream and sorbet left over.
If you don’t have a mould a good tip is to use a 1 litre milk carton. Lay the carton on the bench and carefully cut away the long, top side. Rinse and dry the carton and push flat the pouring spout. After filling and freezing the carton with the ice cream and sorbet simply cut away the carton from the slice.
Alternatively, a rectangular cake tin lined with baking paper will work just as well. Ensure the paper extends well beyond the sides of the tin as this will help with removing the slice when ready to serve.
Vanilla Walnut Ice Cream
Makes approximately 800gm.
75 gm shelled walnut halves
625 ml cream
125 ml milk
165 gm sugar
1 vanilla bean, split and seeds scraped
4 large egg yolks
Preheat oven to 180°C. Place the mould or tin in the freezer.
Place walnut halves on a baking tray and roast for 5-8 minutes or until the walnuts are golden. Cool for 10 minutes. Tip the walnuts into a clean tea towel and rub off the skins. Roughly chop the nuts into small pieces and set aside.
Heat the cream, milk and sugar in a saucepan, stirring until the sugar dissolves. Add vanilla seeds and bean to the cream mixture. Place yolks in a separate bowl and whisk to combine. Take a cup of warm cream mixture and whisk it into the yolks. Slowly stir this back into the saucepan and continue to stir over a medium heat until the cream thickens and coats the back of a spoon.
Strain into a clean bowl and chill in the fridge. Churn in an ice cream machine according to the manufacturer’s instructions.
Just before the very end of the churning process add the walnut pieces and churn for another 30 seconds to evenly distribute the nuts.
Spoon enough ice cream into the mould to half fill it. Push down to ensure there are no air pockets. Press baking paper directly onto the ice cream and place the mould in the freezer.
(Transfer any remaining ice cream to a container, press baking paper directly onto the ice cream, cover and freeze for another dessert.)
Rhubarb Sorbet
Makes approximately 600gm
I large bunch rhubarb, leaves discarded
250 gm caster sugar
250 ml water
4 cardamom pods, crushed
1 tablespoon lemon juice
Clean and trim rhubarb. Cut into 3cm lengths. Set aside 500gm for the recipe and use any remaining for another purpose.
Combine sugar, water and cardamom pods in a saucepan and stir until sugar is dissolved. Simmer for 5 minutes. Add the 500gm rhubarb and lemon juice and simmer for 10-15 minutes or until the rhubarb is soft and pulpy.
Allow to cool a little before removing the cardamom pods and processing the mixture in a food processor until smooth.
Strain the mixture through a medium–fine sieve to remove any fibrous material which is then discarded. Working the mixture with back of a spoon or the end of a pestle will help with this process. Sieving the mixture results in a very smooth sorbet.
Chill the mixture in the fridge then churn in an ice cream machine according to the manufacturer’s instructions.
Remove the paper from the ice cream and spoon the sorbet onto the ice cream, place fresh baking paper over the sorbet then cover the mould completely and freeze.
(Transfer any remaining sorbet to a container, press baking paper directly onto the sorbet, cover and freeze for another dessert.)
Freeze the slice overnight or up to 7 days.
To serve: 10 minutes before serving place a serving platter and individual plates in the fridge.
Uncover the mould, remove the paper on the sorbet and invert it onto the chilled platter. It will come out easily from the silicon mould; if you have used a tin then gently pull the long sides of the baking paper outwards and the slice should easily slip out.
Slice and serve with some Walnut Praline and/or some Roasted Rhubarb (see below for recipes) for a special dessert.
TIPS:
We use an ice cream machine to churn our sorbets and ice creams but don’t worry if you don’t have one. Pour the ice cream mix into a lamington type tin and freeze. Place the bowl and blade of a food processor in the freezer. Unmould the ice cream, roughly chop, replace the frozen bowl and blade back onto the food processor, and process the frozen cubes until smooth. Transfer the mixture to your chosen container/s and place in the freezer until required.
Roasted Rhubarb
1 bunch of firm red rhubarb, rinsed, trimmed and patted dry
1 orange, zest and juice
80 gm caster sugar
Preheat oven to 200°C.
Cut rhubarb stems into 2cm pieces. Mix orange juice and rind with half the sugar. Add rhubarb and stir to coat.
Place the rhubarb on an oven tray in a single layer and pour the orange juice over and around.
Sprinkle with remaining sugar, cover with alfoil and roast. Check after 10 minutes. Cook until a skewer runs easily through one of the larger chunks. A syrup will form around the fruit.
Walnut Praline
250 gm roasted, skinned walnuts
½ cup water
1 cup sugar
Line a small baking tray with baking paper.
Scatter the nuts over the centre of the tray.
Heat the water and sugar in a small saucepan, without stirring, until it turns a golden colour.
Pour the mix over the nuts and allow to cool and harden completely.
Break the praline into pieces and process in a food processor to produce a coarse, sandy powder. Store in a dry glass jar.