Rhubarb and custard cones recipe
Created by The Tesco Recipes team
Everyone's favourite flavour combination in a cone! Use fresh rhubarb and creamy custard to make an easy no-churn ice cream - the ultimate sweet treat for summer.
See method- Makes 10
- Takes 30 mins plus cooling and overnight freezing
- 301 calories / serving
- Freezable
- Vegetarian
Ingredients
- 300g rhubarb
- 150g caster sugar
- 1 star anise
- 250ml whipping cream
- 350ml custard
- 100g condensed milk
- 10 waffle cones
- 5 rhubarb & custard creams, lightly crushed
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Shop ingredientsEach serving contains
- Energy
- 1260kJ 301.0kcal
- Fat
- 14g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 30g
of the Reference intake
Carbohydrate 40.2gProtein 3.5gFibre 1.3g
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Method
- Put the rhubarb, sugar and star anise into a saucepan with 2 tbsp water over a medium heat. Cook for 12-15 mins, stirring regularly, until the rhubarb has completely broken down and the liquid has thickened slightly. Discard the star anise and leave to cool fully.
- Whisk together the cream, custard and condensed milk using an electric whisk for 2 mins or until it has the texture of thick custard, then whisk in the rhubarb. Pour into a freezer-proof container and then freeze overnight.
- Scoop the ice cream into the cones and scatter with the rhubarb & custard creams.
- Tip: Skip step 1 and use tinned rhubarb: blitz 150g drained rhubarb with 2 tbsp syrup until smooth.
- See more Ice cream recipes
Freezing and defrosting guidelines
Freeze for up to 1 month. For more tips on freezing and defrosting food, read our article Love Your Freezer.
