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Buckwheat Ice Cream With Rhubarb And Sorrel

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Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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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

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