I had planned to make Rose’s Rhubarb Pie with some vanilla ice cream when I came to the sudden realization that I was out of cornstarch. I have made the light custard rhubarb pie variation before so I decided to make that instead (uses no cornstarch) but this posed a couple of problems…I wouldn’t have enough eggs to make the ice cream…so I found the lemon luscious ice cream in PPB and used some frozen lemon curd. If you have some on hand, this is the easiest ice cream ever…. just add a wee bit more sugar, milk, and cream to it (slowly) and it’s ready to go in the ice cream maker (it’s cold already, so no need to chill). I love that I didn’t need to cook a custard (well…I did, but ages ago) and that the ice cream mixture didn’t need to be chilled prior to making. Add in some frozen pie dough, and it’s a really nice dessert with minimal work.
FYI, I often use frozen rhubarb so when I’ve made the light custard version in the past, the eggs sort of cook around the rhubarb (not very nice) so this time I defrosted the rhubarb a little in the microwave and then added the sugar/lemon zest to it and then whisked the eggs together and gently mixed it in with the rhubarb…this worked out much nicer…if I get around to a photo, I will post it.
This experience got me to thinking the lemon chiffon cake with lemon ice cream and rhubarb curd would be an ultra yummy dessert combo! I may be trying this once the weather cools down!
