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Rhubarb ice cream
1 serving
freeze the cream ice cream to the consistency of thick sour cream, then introduce mash of rhubarb stems baked with sugar in a roasting cupboard. mix well and freeze.
freeze the cream ice cream to the consistency of thick sour cream, then introduce mash of rhubarb stems baked with sugar in a roasting cupboard. mix well and freeze.
milk - 300 g, cream - 400 g, sugar - 200 g, eggs - 3 pcs., gelatin - 5 g, rhubarb - 133 g
