When we were moving to Ireland I was trying not to think how will I survive without summer. I was focusing on leaving winter behind. But every year around May I start longing for real summer, when it’s hot and you hide in shade, when your skin turns darker. When you wear sandals and summer dresses and forget what are jackets for months. When you want to eat salads only. When rain happens not often enough and when it does, everybody is happy.
So it’s May and it’s still cold in Ireland. It’s Ireland, so you can’t really predict how many warm days will we get, the only thing you can do is to pretend it’s warmer than it’s really is. So against the rainy, windy and not too warm weather I made first ice cream this year and I dream of warm summer. Maybe one day I will be living somewhere were there is proper summer and no proper winter….
Technically it’s not ice cream, it’s frozen yoghurt, so don’t expect too much creaminess, for me it’s somewhere between sorbet and normal ice cream. If you want more creaminess you may replace half of yogurt with double cream.
- 5 rhubarb stalks, chopped into 2-cm pieces
- 1/2 cup sugar
- zest and juice from one orange
- 2 cups yogurt
- 1 tsp orange blossom water
- 1 1/2 Tbsp orange liqueur like Cointreau
Place rhubarb, sugar, orange zest and orange juice in a sauce pan. Cover and cook over medium heat until rhubarb is soft, about 10 minutes.
Puree mixture in food processor until smooth. Leave it to cool down.
In a big bowl mix yogurt, orange blossom water and orange liqueur until smooth.
Stir in the rhubarb mixture.
If possible refrigerate for 1 hour and then put it into your ice cream maker and follow the manufacturer’s instructions.
