Rhubarb Custard Pie & Homemade Vanilla Ice Cream - The BEST spring recipe!
2.4 هزار بار بازدید -
3 سال پیش
-
Spring is in full swing
Spring is in full swing and we've been busy baking at home. This week we were very excited to attack the rhubarb patch next to our house to make a delicious custardy rhubarb pie and vanilla ice cream!
PIE CRUST
2 cups all-pupose flour
1 cup COLD butter or lard (cut into cubes)
1 tsp salt
1/4 cup COLD water
DIRECTIONS
Mix flour, salt and fat by hand or in a food processor, until it resembles oatmeal. Add cold water, a little at a time until the dough comes together. Form into a flat ball and wrap in plastic wrap and chill for 1/2 hour or until ready to use.
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RHUBARB PIE FILLING
4cups chopped rhubarb
3 tbsp flour
1cup sugar
3 eggs
3 tbsp heavy cream or milk
DIRECTIONS
Preheat oven to 350F. Mix together rhubarb, flour and sugar until rhubarb is evenly coated. In a separate bowl, mix eggs and cream/milk. Add to rhubarb & mix. Place into pre-cooked pie shell & bake 60-75 minutes. Filling should be cooked to the point where it is no longer soupy and the rhubarb is cooked through.
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ICE CREAM BASE
1cup heavy cream
2 cups milk
4 eggs yolks
3/4 cup sugar
1 tsp vanilla
Beat eggs yolks with sugar. In a heavy-bottomed pot, heat the milk, cream & vanilla. Whisk in eggs and stir occasionally. Cook until temperature reaches 170F. Strain & cool completely (overnight if possible). Churn according to ice cream machine instructions.
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Host: Chef Renée Lavallée (www.instagram.com/feistychef/)
Camera & Co-Host: Doug Townsend (www.instagram.com/douglish/)
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
(www.thecanteen.ca/)
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3 سال پیش
در تاریخ 1400/03/06 منتشر شده
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