Double-Decker Rhubarb Ice Cream Sandwiches

Double-Decker Rhubarb Ice Cream Sandwiches
Photo by Julie Dennis

Ingredients

  • 4 tablespoons light corn syrup
  • 5 cups 1/2-inch-thick slices trimmed fresh rhubarb
  • 1 vanilla bean
  • 1 Pinch salt
  • ½ cup whipping cream
  • 6 large egg yolks
  • 1 cup frozen unsweetened raspberries
  • + 2 more ingredients
    • 1 ½ cups sugar
    • 24 Pistachio Meringues

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 mix...

View full recipe at Epicurious

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