Double-Decker Rhubarb Ice Cream Sandwiches

Name: Double-Decker Rhubarb Ice Cream Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps light corn syrup; 6 larges egg yolks; 8 servings 24Pistachio Meringues; 237 milliliters frozen unsweetened raspberries, thawed, with juices; 1 liters 1/2-inch-thick slices trimmed fresh rhubarb or one 1 1/4-pound bag frozen unsweetened rhubarb, thawed, with juices; 1 pinch Pinch of salt; 355 milliliters sugar; 1 vanilla bean, split lengthwise; 118 milliliters whipping cream

Double-Decker Rhubarb Ice Cream Sandwiches might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 8. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 302 calories. It is perfect for Mother's Day. If you have salt, raspberries, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Scrape seeds from vanilla bean into heavy medium saucepan; add bean.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vanilla Bean

Corn Syrup

Rhubarb

Sugar

Salt

Equipment you will use

Frying Pan

Place rhubarb mixture in blender.

Ingredients you will need

Rhubarb

Equipment you will use

Blender

Add raspberries with juices; purée mixture until smooth.

Ingredients you will need

Raspberries

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).

Ingredients you will need

Whipping Cream

Corn Syrup

Egg Yolk

Sugar

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Raspberries

Custard

Rhubarb

Sauce

Process rhubarb custard in ice cream maker according to manufacturer's instructions. Freeze in covered container.

Ingredients you will need

Ice Cream

Custard

Rhubarb

Equipment you will use

Ice Cream Machine

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.)

Ingredients you will need

Ice Cream Sandwiches