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Double-Decker Rhubarb Ice Cream Sandwiches

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Double-Decker Rhubarb Ice Cream Sandwiches

Double-Decker Rhubarb Ice Cream Sandwiches

You can never have too many dessert recipes, so give Double-Decker Rhubarb Ice Cream Sandwiches a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 296 calories, 3g of protein, and 9g of fat per serving. If you have corn syrup, whipping cream, sugar, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Scrape seeds from vanilla bean into heavy medium saucepan; add bean.
Ingredients you will need
Vanilla BeanVanilla Bean
SeedsSeeds
Equipment you will use
Sauce PanSauce Pan
2
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 BeanVanilla Bean
Corn SyrupCorn Syrup
RhubarbRhubarb
SugarSugar
SaltSalt
Equipment you will use
Frying PanFrying Pan
3
Place rhubarb mixture in blender.
Ingredients you will need
RhubarbRhubarb
Equipment you will use
BlenderBlender
4
Add raspberries with juices; purée mixture until smooth.
Ingredients you will need
RaspberriesRaspberries
5
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 CreamWhipping Cream
Corn SyrupCorn Syrup
Egg YolkEgg Yolk
SugarSugar
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
6
Remove from heat.
7
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
RaspberriesRaspberries
CustardCustard
RhubarbRhubarb
SauceSauce
8
Process rhubarb custard in ice cream maker according to manufacturer's instructions. Freeze in covered container.
Ingredients you will need
Ice CreamIce Cream
CustardCustard
RhubarbRhubarb
Equipment you will use
Ice Cream MachineIce Cream Machine
9
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 SandwichesIce Cream Sandwiches
Ice CreamIce Cream
Pistachio NutsPistachio Nuts
RaspberriesRaspberries
RhubarbRhubarb
CreamCream
IceIce
Equipment you will use
Baking SheetBaking Sheet
10
Cut sandwiches in half.
11
Place 2 halves, rounded sides down, on plates.
12
Drizzle with reserved purée.
DifficultyHard
Ready In45 m.
Servings8
Health Score2
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsSpringSummer
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