serves
6-8
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
For the ice cream
- 600 ml milk
- 1 vanilla bean, split and seeds scraped
- finely grated rind and juice of 1 lemon
- 6 egg yolks
- 140 g caster sugar
- 250 g crème fraiche or sour cream
For the filling
- 1 bunch rhubarb, trimmed, cut into 3cm pieces
- 500 g strawberries, trimmed and cut in half
- 1 lemon, finely grated zest
- 150 g (⅔ cup) caster sugar
- 1 vanilla bean, seed scraped
- 1 cinnamon quill
For the crumble
- 200 g unsalted butter, softened
- 250 g plain flour
- 60 g rolled oats
- 150 g (⅔ cup) sugar
- 100 g macadamias or other nuts, chopped
You will need to start the ice cream the day before.
Chilling time: 2-3 hours
Churning time: approx 30 minutes
Freezing time: overnight
Instructions
- To make the ice cream, bring the milk, vanilla bean seeds and lemon rind to the simmer in a saucepan over a medium-high heat. Meanwhile, whisk egg yolks and sugar in a bowl for 4-5 minutes until thick and pale in colour, then whisk in lemon juice.
- Slowly add hot milk mixture to the bowl, whisking continuously to combine, then return to pan and stir continuously over medium heat for 3-4 minutes until the mixture is silky and thick enough to coat the back of a wooden spoon — don’t boil or the mixture will scramble.
- Pour into a bowl placed over ice, whisk occasionally to cool slightly. Whisk in crème fraîche then refrigerate for 2-3 hours to chill completely. Churn in the desired ice cream machine.
- Preheat oven to 180°C. Place rhubarb, strawberries, lemon zest, sugar, vanilla and cinnamon in a saucepan over medium heat and cook for 10 minutes or until rhubarb starts to soften and collapse. Remove from heat and set aside.
- To make the crumble, place butter, flour, oats and sugar in a bowl. Using your hands, mix together to form a rustic, chunky crumble. Toss through macadamias.
- Transfer rhubarb mixture to a baking dish set over a baking tray to catch any cooking juices. Top with crumble, then bake for 20 minutes. Increase oven to 200°C and bake for a further 20 minutes or until golden, crunchy and bubbling.
- Serve the crumble hot with spoonfuls of ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
