Buckwheat and rhubarb ice cream

Instructions

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

   Rhubarb

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.