Rhubarb, Orange & Elderflower yoghurt ice cream
Beautiful by itself or add some sweetened stewed rhubarb and orange segments …. Substances
250g rhubarb reduce into 3cm items
60g castor sugar
Juice and zest of 1 orange
2 tsp elderflower cordial
500g full fats Greek yoghurt
2 tbsp double cream
Put the rhubarb, sugar, water, zest and juice in a saucepan and warmth to a simmer till the rhubarb tender.
Take off the warmth and stir in elderflower cordial, enable to chill.
Mix to clean utilizing hand blender.
Stir in yoghurt and double cream till all blended to a clean consistency.
Switch into a big plastic container and pop on the lid, place in freezer and stir each hour for as much as four hours or till it freezes to a pleasant creamy consistency.