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Bourbon biscuits and rhubarb liqueur ice cream
Published: September 12, 2018 at 3:20 PM
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Serves 4
Easy
Total time: 1 hr
+ chilling + freezing
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Check out this moreish recipe for homemade bourbon biscuits with creamy rhubarb liqueur ice cream. You’ll be left with extra biscuits and ice cream from this recipe but the biscuits will keep in an airtight box and the ice cream can be frozen for later
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Bake a batch of these bourbon biscuits with ice cream, then check out our chocolate concrete for another satisfyingly crunchy pudding.
Ingredients
Nutrition
RHUBARB LIQUEUR ICE CREAM
-
3 egg yolks
-
100g caster sugar
-
300ml double cream
-
250ml whole milk
-
¼ tsp vanilla extract
-
6 tbsp rhubarb liqueur
(see notes below)
BOURBON BISCUITS
-
100g butter
-
40g caster sugar
plus 1 tbsp
-
10g soft light brown sugar
-
1 egg
beaten
-
150g plain flour
plus extra for dusting
-
50g cocoa powder
-
½ tsp baking powder
RHUBARB PURÉE
-
2 sticks rhubarb
roughly chopped
-
2 tbsp caster sugar
-
½ lemon
juiced
FILLING
- 25g dark chocolate
- 50g butter
- 75g icing sugar
- 50g soft light brown sugar
- 1 tsp whole milk
- 10g cocoa powder
Nutrition: per serving
- kcal692
- fat37.7g
- saturates22.9g
- carbs76.2g
- sugars59.9g
- fibre3.3g
- protein7.1g
- salt0.6g
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Method
-
step 1
For the ice cream, whisk the egg yolks and sugar using electric beaters until pale and fluffy. Put the cream, milk and vanilla extract into a pan and bring slowly to a simmer.
-
step 2
Pour the hot cream mixture over the eggs, while whisking. Transfer back to the pan and cook over a low heat, stirring until it coats the back of a spoon or reads 86C on a digital thermometer. Pour into a bowl, cover the surface with clingfilm and cool completely, then add the rhubarb liqueur. (You can make this the day before, if you like.) Pour into an ice cream machine and churn until frozen.
-
step 3
For the biscuits, use electric beaters to cream the butter and both sugars until light and fluffy. Add the egg and remaining dry ingredients, then beat until a stiff dough forms. Wrap and chill in the fridge for 30 minutes.
-
step 4
Heat the oven to 180C/fan 160C/gas 4. Roll the dough out on a lightly floured work surface to a large rectangle the thickness of a pound coin and then cut into 6cm x 4cm rectangles. Put onto several baking-paper-lined trays and prick neatly with a fork. Chill for 15 minutes, then bake for 8-10 minutes or until firm. Sprinkle with the 1 tbsp caster sugar, then cool on the trays.
-
step 5
Put the rhubarb into a pan with the sugar and lemon juice. Cook slowly for 10-15 minutes until broken down, then blitz in a food processor until smooth.
-
step 6
For the filling, melt the chocolate and then cool. Beat the butter and sugars with an electric whisk until soft and fluffy, then add the milk, cocoa and melted chocolate. Mix well and put into a piping bag. Pipe the filling onto 4 of the biscuits, then sandwich with 4 more.
-
step 7
To serve, spoon the rhubarb purée onto 4 plates, add two of the bourbon biscuits and a scoop of the ice cream.
Check out more of our best biscuit inspired recipes including bourbon biscuit brownies...
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