Ice Cream with Rhubarb and Ginger

Fat BertaFat Berta
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Ice Cream with Rhubarb and Ginger
08/09/2015
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Preparation20 min.
Cooking15 min.
Тotal35 min.
Servings5

Ingredients

measures

How to cook

Mix the cream with the yoghurt, pour into a bowl and freeze for 1 hour.

Put the rhubarb, ginger, syrup and honey in a pot and boil on low heat for about 15 min. Cool and blend.

Pour the sauce over the cream mixture, stir well and cool for another 2 hours.

Stir once again, freeze and take the ice cream out 15 min. prior to serving.

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