Nadiya makes ice cream rippled with tangy rhubarb, sandwiched between two crisp, custardy biscuits.
Ingredients
For the rhubarb compôte
- 200g/7oz rhubarb, cut into 2cm/1in pieces
- 40g/1½oz caster sugar
- 1 lime, juice only
- 2 tsp liquid glucose
- 5 drops rhubarb essence (optional)
For the ice cream
- 200g/7oz sweetened condensed milk
- 300ml/10fl oz double cream
- 1 tsp vanilla extract
- 2 tsp liquid glucose
For the custard biscuits
- 75g/2½oz unsalted butter, softened
- 75g/2½oz caster sugar
- 1 medium free-range egg, lightly beaten
- ½ tsp almond extract
- 100g/3½oz plain flour, sifted (plus extra for dusting)
- 75g/2½oz custard powder
Method
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For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.
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Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm.
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Meanwhile, to make the biscuits, place the butter and sugar in a bowl. Cream together until pale and fluffy, then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film, then chill in the fridge for 1 hour.
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Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper.
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Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits, to make four sandwiches.
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Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes, or until light golden-brown but visibly yellow from the custard powder.
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Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt!
