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rosemary ice cream
3 cups 35% cream
1/2 cup clover honey
2 tbsp minced fresh rosemary
1/4 tsp salt
6 egg yolks
11/4 cups sweet butter, softened
1 cup sugar
2 tsp grated lemon zest
11/4 cups all-purpose flour
1/4 tsp salt
11/4 cups ground almonds
1 cup water
1 cup sugar
1 cup port
7 cups diced rhubarb
3/4 cup sugar
1/2 cup water
4 oz fresh ginger, peeled and thinly sliced
1/2 cup orange juice
To prepare ice cream: Make at least 1 day in advance.
In medium saucepan, over medium heat, combine cream and honey and bring to simmer. Remove immediately from heat and add rosemary and salt. Cover and let rest 2 hours.
Return cream to heat and simmer until heated through. Do not boil. Remove from heat.
Meanwhile, in medium bowl, using wooden spoon, combine all egg yolks. Pour 1 cup of dream mixture into egg yolks, stirring constantly. Pour egg mixture into cream misture and return to heat, stirring constantly, until just before coming to a boil. Remove from heat and strain through fine mesh strainer. Set aside to cool completely.
Transfer to ice-cream maker and follow manufacturer's instructions.
To prepare ginger syrup: In medium saucepan, over medium heat, combine sugar and water, stirring constantly, until golden caramel colour is achieved, 15 to 20 minutes. Add orange juice and ginger. Simmer 20 minutes. Remove from heat and let steep 2 hours or over night. Prior to serving, reheat until heated through. Remove from heat and strain through fine mesh strainer pressing against sides to extract liquid.
To prepare rhubarb tart crust: In food processor, cream together butter and sugar. Add lemon zest and eggs until mixed well.
In separate bowl, sift together all dry ingredients. Add to butter mixture and blend thoroughly.
Pat 1/2 of the crust mixture onto bottom and sides of 9-inch tart pan. Chill until filling is ready. Reserve remaining crust. (Individual tart pans can be used.)
To prepare filling: In medium heavy bottom saucepan, over high heat, combine water and sugar until sugar turns deep golden brown. Stir in port. Add rhubarb and stew about 30 to 40 minutes, or until water has evaporated. Remove and set aside to cool.
Preheat oven to 325F.
Pour filling into crust and spread evenly.
Place reserved crust in piping bag and pipe in lattice pattern over top of filling.
Bake in oven 50 to 60 minutes, or until lattice browns.
Serve ice cream with tart. Pour syrup on plate and garnish with rosemary sprig and candied ginger slices.