Pastry Chef Richard Warren,
The Fort Garry Hotel
Instead of vanilla, serve this tart and tangy rhubarb crisp with basil-infused white-chocolate ice cream.
Ingredients
Basil and White Chocolate Ice Cream
2 cups milk
2 cups heavy cream
30g fresh basil leaves
1 cup sugar
10 egg yolks
200g white chocolate, chopped
Rhubarb Filling
700g fresh or frozen rhubarb, diced
3/4 cup sugar
2 Tbsp cornstarch
Crisp Topping
1/4 cup sliced almonds
1/4 cup all-purpose flour
1/4 cup oats
1/4 cup brown sugar
1/3 cup melted butter
Method
Basil and White Chocolate Ice Cream
1. In a large saucepan over medium-high, heat milk and cream to scalding point, remove from heat. Add basil leaves, cover and steep for 2 hrs.
2. Strain basil, squeeze leaves over liquid to infuse flavour.
3. In a large bowl, whisk together sugar and egg yolks. Set aside.
4. Place chocolate in large mixing bowl.
5. Reheat milk and cream on medium.
6. Slowly add heated cream and milk to yolks and sugar, bringing mixture to same temperature making sure not to curdle milk or cook egg yolks.
7. Return mixture to saucepan. Cook on low to medium heat until mixture coats back of a spoon, about 8-10 mins.
8. Pour mixture over chocolate and let sit for 2 mins.
9. Whisk until chocolate is incorporated.
10. Cool overnight in refrigerator
11. Churn in ice cream machine, about 45-60 mins depending on machine.
Rhubarb Filling
1. In a large saucepan, whisk together sugar and cornstarch. Add rhubarb and toss to coat.
2. Cook over low heat on stovetop until rhubarb begins to release liquid.
3. As sugar dissolves increase heat to medium.
4. Cook until rhubarb is about 75 % cooked and sauce has thickened.
5. Spoon into ramekins and cool on countertop.
Crisp Topping
1. Preheat oven to 350˚F.
2. In a large bowl using a wooden spoon, mix ingredients together.
3. Evenly sprinkle over rhubarb-filled ramekins.
4. Bake for 15-20 mins.
5. Serve with basil and white chocolate ice cream.
Yield 8 servings