-
-
Add this recipe to your binder
This recipe is in your binder
-
Rhubarb and custard cones recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
19 ratings
Advertisement promotion with Arla
Everyone's favourite flavour combination in a cone! Use fresh rhubarb and creamy custard to make an easy no-churn ice cream - the ultimate sweet treat for summer. See method
Ingredients
- 300g rhubarb
- 150g caster sugar
- 1 star anise
- 250ml whipping cream
- 350ml custard
- 100g condensed milk
- 10 waffle cones
- 5 rhubarb & custard creams, lightly crushed
Each serving contains
-
Energy
1260kj
301kcal
15%
-
Fat
14g
20%
-
Saturates
9g
43%
-
Sugars
30g
33%
-
Salt
0.2g
3%
of the reference intake
Carbohydrate 40.2g
Protein 3.5g
Fibre 1.3g
Method
- Put the rhubarb, sugar and star anise into a saucepan with 2 tbsp water over a medium heat. Cook for 12-15 mins, stirring regularly, until the rhubarb has completely broken down and the liquid has thickened slightly. Discard the star anise and leave to cool fully.
- Whisk together the cream, custard and condensed milk using an electric whisk for 2 mins or until it has the texture of thick custard, then whisk in the rhubarb. Pour into a freezer-proof container and then freeze overnight.
- Scoop the ice cream into the cones and scatter with the rhubarb & custard creams.
Tip: Skip step 1 and use tinned rhubarb: blitz 150g drained rhubarb with 2 tbsp syrup until smooth.
See more Ice cream recipes
Freezing and defrosting guidelines
Freeze for up to 1 month. For more tips on freezing and defrosting food, read our article Love Your Freezer.