Recipe Buckwheat and rhubarb ice cream

all: 8 h 30 min | of prep.: 30 min

INGRÉDIENTSBuckwheat milk

• 90 g buckwheat
• 3 1/2 dl milk

Ice cream

• 100 g sugar
• 1 tbsp honey
• 2 fresh egg yolks
• 2 1/2 dl whole cream

Rhubarb

• 200 g red rhubarb, cut into thin slices
• 50 g sugar
• 2 tbsp water

PRÉPARATIONBuckwheat milk Buckwheat

1. Briefly toast the buckwheat in a pan without adding any fat, setting aside 2 tbsp.
2. Mix the rest with the milk, let stand covered for about 1 hour.

Ice Cream

1. Pour the milk into a saucepan through a sieve, squeeze the buckwheat well.
2. Add the sugar and honey, heat.
3. Pour half of this mixture into the egg yolks, stir well. Pour back into the saucepan and thicken over medium heat, stirring constantly until the mixture becomes creamy.
4. Immediately remove from heat, stir in the cream. Pour the mixture through a sieve into a chrome-plated steel container and let it cool.

Put the mixture into the freezer for about 4 hours. Stir with a whisk at least 4 times during this time.

Rhubarb

1. Mix the rhubarb, sugar, and water in a saucepan, cover, and simmer over medium heat for about 15 minutes. Let it cool.
2. Pound the reserved buckwheat in a mortar. Blend the ice, add the rhubarb and buckwheat, and mix.
3. Cover and return to the freezer for about 3 hours.