All the yummy things are coming into season at once! Hurrah!
For my last birthday, DH bought me an ice-cream machine. It is a behemoth of a machine called the GelatoChef 2200 – which would only sound more Wallace and Gromit if it were called the Gelatomatic 3000, frankly. It does make bloody good ice-cream though. And fast. Whizz up the mixture and pour it in just as we sit down for dinner, and it’s frozen and ready to eat by the time we get to dessert. Yum.
The other day, I got strawberries on the market. There was cream in the fridge. I was going to serve them as strawberries and cream. But then – inspiration! We hauled out the GelatoChef 2200 and got busy. The resulting ice-cream was smooth, creamy, intensely strawberry-y, and utterly, utterly delicious. We yummed down about half of it between us, and I stashed the rest in the freezer. (Amazingly, ice-cream from the machine seems to remain soft and scoopable regardless of how long it’s been stored in the freezer – unlike posh shop-bought ice-cream which freezes as solid as a brick.)
Then, I bought some newly-in-season rhubarb. Rhubarb and strawberries go surprisingly well together. I think I first had them together in a sort of compote, which was zingy and lovely and may also have included champagne… Anyway, I decided that serving my rhubarb with the remaining strawberry ice-cream would be a winning combination.
And then I got carried away. Chunks of oaty biscuit – check. Oodles of double cream – check. Fresh strawberries – check. This was one of the loveliest desserts I’ve eaten in AGES, full of contrasting textures and yummy, fresh, seasonal flavours. I should have made it in a bigger dish.
You can, of course, make this with bought strawberry ice-cream, which makes it altogether quicker and simpler. Flavours of spring in a sundae dish. Yum.
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- 150ml double cream
- 100ml milk
- 150g golden caster sugar
- 1 egg
- 200g strawberries, hulled and chopped
- 400g rhubarb
- 1.5 tbsp golden caster sugar
- Zest of half an orange
- Juice of an orange
- 4 oaty biscuits (I used hob-nobs), broken into pieces/crumbled
- Cream - whipped or just super-thick double
- Fresh strawberries, sliced
- Combine all the ingredients well, and blend until fairly smooth using a stick blender.
- Churn in an ice-cream machine until done, then transfer to the freezer.
- Preheat the oven to 180C. Wash and trim the rhubarb and cut into 2-3cm chunks.
- Place the rhubarb in a baking dish with the sugar and orange juice and zest. Mix well.
- Roast at 180C for 20-25 minutes until the rhubarb is tender and pierces easily with the point of a knife. Remove from the oven and allow to cool.
- Put a spoonful of rhubarb into each of 4 dishes. Top with a scoop of ice-cream, and some crumbled oaty biscuit. Continue to layer the rhubarb, ice-cream and biscuit until the dishes are almost full. Add a dollop of cream, and decorate with sliced strawberries and more rhubarb. Drizzle over some of the rhubarb syrup if desired.
- Eat immediately!
- You may not need all the ice-cream to make these sundaes. You can eat the rest later...