Buckwheat and rhubarb ice cream

Buckwheat and rhubarb ice cream

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  • Preparation:
  • Total:
  • Serves: 600 persons



  1. Step 1

    Buckwheat milk
  2. Step 2

    Briefly toast the buckwheat in a frying pan without any oil. Set aside 2 tbsp, mix the rest with the milk, cover and leave to absorb for approx. 1 hr.
  3. Step 3

    Ice cream mixture
  4. Step 4

    Strain the milk into a pan, squeeze out the buckwheat. Add the sugar and honey, heat through. Pour half into the egg yolks, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Remove the pan from the heat immediately, stir in the cream. Pour the mixture through a sieve into a stainless steel bowl, leave to cool.
  5. Step 5

    Ice cream
  6. Step 6

    Freeze the ice cream mixture for approx. 4 hrs., stirring at least 4 times with a whisk.
  7. Step 7

  8. Step 8

    Mix the rhubarb, sugar and water in a pan, cover and cook over a medium heat for approx. 15 mins. until soft. Leave the rhubarb to cool. Crush the reserved buckwheat using a mortar and pestle. Puree the ice cream, stir in the rhubarb and buckwheat, cover and freeze for approx. 3 hrs.