Rúgbrauðsís með rjóma og rabarbarasósu

Rye bread ice cream with cream and rhubarb sauce

My sister was particularly fond of this dish during our last visit to Kaffí Loki in Reykjavík - it's really one of the beautiful things in life to sit outside the café in the sun and enjoy this ice cream with a view of the Hallgrímskirkja!  

I've already had the recipe for rye bread ice cream, but with the rhubarb syrup and whipping cream, this is basically the "posh version for guests".  


Ingredients  

Ingredients for the rye bread ice cream  

200 g fresh pumpernickel
500 ml milk
2 tsp vanilla
1 tsp cinnamon
2 untreated lemons
5 egg yolks
150 g brown sugar
200 ml cream
200 g cream cheese 
1 handful of dried prunes

Ingredients for the rhubarb sauce with whipping cream

200 g rhubarb
50 g strawberries
120ml water
50 g brown sugar
1 tsp grated ginger 1 Tbsp lemon juice
1 tsp grated lemon peel

250 ml whipping cream
4 Tbsp brown sugar

 
Preparation
 
Preparation for the rye bread ice cream

Crumble the pumpernickel into small pieces and place in a saucepan with the milk, vanilla flavor and cinnamon. Grate the lemon peel from the two lemons into the saucepan and cook everything together over medium heat for about 10 minutes. Keep crushing the pumpernickel so that it can absorb the milk as well as possible.

Beat egg yolks and sugar in a bowl until fluffy.  

Slowly add the hot pumpernickel milk mixture to the egg yolk and sugar mixture, stirring constantly. Then let everything cool completely.

Squeeze the lemons and add about 4 tablespoons of freshly squeezed lemon juice, as well as the cream cheese. Whip the cream and also stir it into the ice cream mixture. Chop the dried plums into small pieces and fold in.  

Place the finished ice cream mixture in a well-sealed box or bowl and place it in the freezer for at least 12 hours. (The structure of the ice cream suffers slightly in the ice cream maker - but if you put the ice cream in portions into the ice cream maker, mix it well again and again and finally mix in some smooth, unfrozen ice cream mass before putting it in the freezer for another hour or two You also get a very nice, fluffy, creamy ice cream and also save about 8 hours of time.)

Preparation of the rhubarb sauce

Wash, clean and chop the rhubarb and strawberries.

Then simmer the chopped rhubarb and strawberries with the water, sugar, ginger, lemon juice and grated lemon peel over medium heat until the rhubarb slowly breaks down.
 

Puree thoroughly with the blender and then allow to cool thoroughly.

Before serving, whip the whipping cream with the brown sugar until stiff. Serve the rye bread ice cream deliciously with the whipped cream and rhubarb sauce on top.



[Translated from here.]