← All recipes

🍰 Creamy Vanilla Ice Cream with Juicy Rhubarb Compote

485 kcal · 30 min · 4 servings

Ingredients

• 2 eggs (size M)
• 60 g powdered sugar
• 2 packets vanilla sugar
• 200 ml whipping cream
• 100 g mascarpone
• 2 tbsp orange liqueur
• 40 g pine nuts
• 1 kg rhubarb
• 250 ml red currant juice
• 100 g jam sugar
• kiwi
• lemon balm

Instructions

1. 1. Beat the eggs, powdered sugar, and vanilla sugar vigorously in a bowl.
2. 2. Place the bowl over a pot of hot water (bain-marie) and continue beating until the mixture is thick and frothy.
3. 3. Remove the bowl from the heat and place it in a bath of cold water.
4. 4. Continue beating the mixture in the cold water bath until it has completely cooled down.
5. 5. Whip the cream in a separate bowl until stiff.
6. 6. Gently fold the whipped cream into the cooled egg mixture.
7. 7. Stir in the mascarpone and orange liqueur into the cream.
8. 8. Pour the mixture into a freezer-safe container and place it in the freezer for 4 to 5 hours.
9. 9. Stir the parfait occasionally while freezing to keep it creamy.
10. 10. Peel the rhubarb and cut it into small pieces.
11. 11. Simmer the currant juice with the jam sugar for 3 to 4 minutes.
12. 12. Add the rhubarb pieces and simmer for another 3 to 4 minutes until they still have a bite.
13. 13. Allow the rhubarb compote to cool down completely.
14. 14. Toast the pine nuts briefly in a dry pan.
15. 15. Portion the finished parfait into the bowls.
16. 16. Top with the cooled rhubarb compote and the toasted pine nuts.
17. 17. Garnish the dish with kiwi slices and fresh lemon balm.

Nutrition per serving

• kcal: 485
• Protein: 7 g · Fett/Fat: 28 g · Carbs: 49 g