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
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.
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).
Mix in 2 1/3 cups rhubarb-raspberry purée. Refrigerate custard until cold. Cover and refrigerate remaining rhubarb-raspberry purée for sauce.
Process rhubarb custard in ice cream maker according to manufacturer's instructions. Freeze in covered container.
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.)
Place 2 halves, rounded sides down, on plates.
Drizzle with reserved purée.