FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Buckwheat Ice Cream With Rhubarb And Sorrel

1 fave
Nutrition per serving    (USDA % daily values)
CAL
649
FAT
135%
CHOL
131%
SOD
3%
Uploaded by: Great British Chefs

Comments

Add a comment

Ingredients for 6 servings

20 g buckwheat

600 ml double cream

100 g caster sugar

4 egg yolks

ΒΌ tsp xantham gum (optional)

2 sticks of rhubarb

100 g caster sugar

200 ml blood orange juice

100 g caster sugar

100 ml water

100 g sorrel leaves

1 tsp vitamin C

Juice of a lemon

You might also like

Scooped: Brown Ale And Buckwheat Honey Ice Cream
Serious Eats
Buckwheat Ice Cream
Los Angeles Times
Salted Caramel Ice Cream
Sprouted Kitchen
Roasted Berry And Honey Yogurt Popsicles
Cookie and Kate
Roasted Strawberry Coconut Milk Popsicles
The Year In Food
Strawberry Frozen Yogurt
David Lebovitz
Tequila Watermelon Popsicles
Love and Olive Oil
Fresh Fruit And Yogurt Popsicles
Where Women Cook
Nutella Ice Cream
Handle the Heat
Mint Chocolate Cookies And Cream Ice Cream
Homesick Texan