Home-made rhubarb ice-cream
Our popular Caramelised rye ice-cream but with instead of the rye crumb it has this delicious pink rhubarb swirl.
We collected this rhubarb from the allotement where we do our Dacha pop-up!
The ice-cream is completely home-made, using cream and condensed milk.
What goes well with this ice-cream?
Our little walnut Baddam Buri pastires!
Size: one pot is apprx 175gr - 3 scoops.
How to store: in the fridge for up to 3 months.
How to enjoy at its best: take out of the fridge 15-20 mins before eating so that the ice-cream melts a little.
Ingredients: double cream, condensed milk, rhubarb, caster sugar, lemon balm.
Allergens: 2,7 (for allergen descriptions please see our policy).