Rhubarb ripple ice cream sandwich with rhubarb kebab and milk jam

  • Dessert
  • medium
  • 6
  • 2 hours, plus freezing time and 2 hours to make the milk jam

PT2H

PT2H

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Sam says: 'A great way to celebrate the last of the English garden rhubarb season. The gentle cooking on the barbecue pulls out the natural sweetness of this dish whilst still maintaining a sharpness. For the milk jam, use the best quality milk you can find. Right now at the restaurant we are using sheep’s milk from North Wales that has a wonderful pastoral quality.'

Ingredients

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Imperial

Rhubarb purée

  • 200g of rhubarb, sliced
  • 50ml of water

Parfait

  • 90g of egg yolk
  • 100g of caster sugar
  • 30g of water
  • 90g of egg white
  • 1 tsp cream of tartar
  • 250g of double cream

Milk jam

  • 1l whole milk
  • 100g of caster sugar

Cookies

  • 180g of plain flour
  • 50g of buckwheat flour
  • 150g of unsalted butter
  • 6g of baking powder
  • 85g of light brown sugar
  • 40g of flax seeds

Rhubarb skewers

  • 2 sticks of rhubarb, cut into 12 thumb-sized pieces
  • Wine, such as Ezio Cerruti or Viña Sol, for coating the rhubarb
  • caster sugar, for dusting
1

Begin with the parfait as it needs time to freeze. Make a chunky rhubarb purée by placing the rhubarb and water in a small pan. Heat until the rhubarb breaks down and reaches around 104°C. Chill and set aside

  • 200g of rhubarb, sliced
  • 50ml of water
2

To make the parfait for the ice cream sandwich, make a pâte à bombe by whisking the egg yolks until pale and fluffy. Dissolve the sugar in the water to create a sugar syrup, then gently bring to 118°C. Whilst continuously whisking, slowly pour half the syrup over the yolks. Set aside

  • 90g of egg yolk
  • 100g of caster sugar
  • 30g of water
3

In a separate bowl make an Italian meringue, following the same method as above but using egg whites instead of the yolks. Add a teaspoon of cream of tartar just before adding the remaining sugar syrup to stabilise the egg whites. Set aside

4

Finally, lightly whip the double cream until you have soft peaks. Fold the three together being careful not to knock the air out

  • 250g of double cream
5

Line a terrine mould with parchment paper. Reserve 4 spoonfuls of the rhubarb purée in a separate bowl to use later when assembling the sandwiches. Spoon a layer of the parfait mixture into the bottom, followed by a layer of the rhubarb purée, repeating until you get to the top. Cover the top with cling film, then freeze for a minimum of 5 hours

6

To make the milk jam, set up a bain-marie and tip the milk into a metal bowl along with the sugar. Reduce the milk over a boiling pan, stirring all the time. It’s going to take a few hours and you must keep knocking back the sides of the pan into the main mixture. It will start to take on a caramel colour, thicken and become glossy. When you feel you’ve got the desired consistency, remove from the heat and chill. Remember it will thicken as it cools. You want a dipping consistency and the liquid should have reduced by just more than half

  • 1l whole milk
  • 100g of caster sugar
7

To make the cookies for the ice cream sandwich, place the plain flour, buckwheat flour and butter into a food processor and blitz to a sandy consistency. Add the rest of the ingredients then blitz again, adding a small amount of cold water until it begins to form a dough. Tip out onto a lightly floured surface and bring together into a ball

  • 180g of plain flour
  • 50g of buckwheat flour
  • 150g of unsalted butter
  • 6g of baking powder
  • 85g of light brown sugar
  • 40g of flax seeds
8

Preheat an oven to 180°C/gas mark 4

9

Roll out the cookie dough to about 3-4mm thick then, using a ruler, cut into rectangles that match the width of your terrine mould. Bake for 12 minutes then leave to cool

10

To assemble the ice cream sandwiches, take the parfait out of its mould and use a sharp knife dipped in hot water to slice into slabs the same size as the cookies. Spread a little of the reserved rhubarb purée onto the underside of each cookie, which will help the ice cream stick. Place the ice cream onto each cookie then attach the lid, again spread with a little purée. Reserve in the freezer until needed

11

Light a barbecue. Thread each piece of thumb-sized rhubarb onto a skewer (if using wooden ones, remember to soak them in water for 20 minutes first). Spread out the sugar on a plate. Dip the rhubarb into the wine, then roll in the sugar to create a crust

  • 2 sticks of rhubarb, cut into 12 thumb-sized pieces
  • Wine, such as Ezio Cerruti or Viña Sol, for coating the rhubarb
  • caster sugar, for dusting
12

Place the skewers on the barbecue, turning regularly once the sugar has caramelised. You are looking to build up a caramel around the rhubarb which is just cooked through

13

Serve with a dipping pot of milk jam on the side of the ice cream sandwich

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