120g caster sugar
8 egg yolks
200g whipping cream
100g raw sorrel
1. Beat the sugar and yolks together until trebled in volume. Boil the milk and cream, then pour over the sugar and yolk mix.
2. Cook the mixture slowly on a low heat, until it’s thick and creamy and coats the back of a wooden spoon (around 20-30 minutes).
3. Add the sorrel, then blend until smooth; pass through a sieve and chill over ice.
4. Churn in an ice-cream maker.
230g rhubarb, peeled and sliced into 1 cm pieces
25g caster sugar
25 mL lemon juice
1 gelatin leaf
1. Place gelatin leaf in cold water to hydrate.
2. Meanwhile, mix all the remaining ingredients in a small bowl, cover with cling film and steam over a bain-marie for 45 minutes.
3. Strain the liquor, then place in a small saucepan and heat at a medium temperature until reduced to a light syrup. Cool slightly then stir in the gelatin and rhubarb pieces.
4. Refrigerate until set (around 2 hours). Serve with sorrel ice cream.
Tips: If you can’t find sorrel, replace the milk and cream in the recipe with 400 mL milk and 400 mL crème fraîche, for a lighter and slightly sour flavor that’s a good replacement for the sorrel. If you don’t have an ice-cream maker, freeze the mix for four hours, stirring it every 30 minutes.