Double-Decker Rhubarb Ice Cream Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make these with fresh rhubarb when it is in season, from late winter through midsummer. Ingredients:
1 vanilla bean, split lengthwise |
5 cups 1/2-inch-thick slices trimmed fresh rhubarb or one 1 1/4-pound bag frozen unsweetened rhubarb, thawed, with juices |
1 1/2 cups sugar |
4 tablespoons light corn syrup |
pinch of salt |
1 cup frozen unsweetened raspberries, thawed, with juices |
6 large egg yolks |
1/2 cup whipping cream |
24pistachio meringues |
Directions:
1. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add rhubarb (with juices if using frozen), 1 cup sugar, 2 tablespoons corn syrup and pinch of salt. Cover pan and cook over medium-low heat until rhubarb is tender, about 10 minutes. Cool; discard vanilla bean. Place rhubarb mixture in blender. Add raspberries with juices; purée mixture until smooth.
2. Whisk egg yolks, 1/2 cup whipping cream, remaining 1/2 cup sugar and 2 tablespoons corn syrup in clean heavy medium saucepan to blend well. Stir mixture over medium-low heat until thick enough to coat spoon, about 7 minutes (do not boil). Remove from heat. Mix in 2 1/3 cups rhubarb-raspberry purée. Refrigerate custard until cold. Cover and refrigerate remaining rhubarb-raspberry purée for sauce.
3. Process rhubarb custard in ice cream maker according to manufacturer's instructions. Freeze in covered container.
4. Place 8 Pistachio Meringues on clean baking sheet. Top each meringue with scoop of rhubarb-raspberry ice cream; flatten ice cream to reach edge of meringue. Top each ice-cream-covered meringue with another meringue and another scoop of ice cream; flatten to reach edge. Top each with third meringue. Cover and freeze ice cream sandwiches until firm, about 2 hours. (Can be made 3 days ahead. Keep frozen.)
5. Cut sandwiches in half. Place 2 halves, rounded sides down, on plates. Drizzle with reserved purée.
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