As I write this, I’m sweating through another French heatwave. Please note this is a climate phenomenon, not a fancy euphemism for an affliction suffered by women of a certain age. If you’re currently in winter’s grip, you might think a heatwave sounds lovely. Trust me, when the temperatures soar above 40C and it feels like your brain is swelling faster than your ankles, you’ll think differently.
It’s too hot to eat in this kind of weather and you soon learn that a cold beer only makes you feel hotter (and not in a good way). So I am contenting myself with thoughts of cold, refreshing ice cream. If I had some right now, I’d scoop out a bowlful and bury my face in it. I’d rub a palmful on the back of my neck and let the rest slide down the backs of my knees. But I digress. If you’re lucky enough to be in cooler climes, you can enjoy this fruity ice cream in a more traditional manner. As Weird Al Yankovic once sang, just eat it.
Rhubarb and rose ice cream
This will convert any rhubarb haters in your household – the rhubarb cuts through the richness of the cream and the sweetness of the condensed milk.
450g rhubarb, chopped into 2cm pieces
3 Tbsp caster sugar
¼ cup water
1 x 400g tin condensed milk
3 tsp rosewater
Dried rose petals, for garnishing
Put the rhubarb, sugar and water in a small pot set over low heat. Stir well, then cover and cook for about 10 minutes, until the rhubarb is very soft. Remove from the heat and tip the rhubarb into a bowl. Set aside to cool completely (this can be done up to three days in advance and stored in the fridge).
Whip the cream until it just reaches the soft peak stage. Pour in the condensed milk and rosewater and stir until well combined. Fold through the rhubarb and pour into a plastic container or lined loaf tin. Cover and freeze for five to six hours. Remove from the freezer and allow to soften for 10 minutes before serving. Garnish with dried rose petals if desired. Makes about 1.25 litres.