Buckwheat and rhubarb ice cream

Buckwheat and rhubarb ice cream

Total: 8 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 370 kcal
, Fat: 19 g
, Carbohydrate: 43 g
, Protein: 6 g


600 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Buckwheat milk

90 g buckwheat
3 ½ dl milk

Ice cream mixture

100 g sugar
1 tbsp honey
2 fresh egg yolks
2 ½ dl full cream


200 g red rhubarb, thinly sliced
50 g sugar
2 tbsp water
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How it's done

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Buckwheat milk

Briefly toast the buckwheat in a frying pan without any oil. Set aside 2 tbsp, mix the rest with the milk, cover and leave to absorb for approx. 1 hr.

Ice cream mixture

Strain the milk into a pan, squeeze out the buckwheat. Add the sugar and honey, heat through. Pour half into the egg yolks, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Remove the pan from the heat immediately, stir in the cream. Pour the mixture through a sieve into a stainless steel bowl, leave to cool.

Ice cream

Freeze the ice cream mixture for approx. 4 hrs., stirring at least 4 times with a whisk.


Mix the rhubarb, sugar and water in a pan, cover and cook over a medium heat for approx. 15 mins. until soft. Leave the rhubarb to cool. Crush the reserved buckwheat using a mortar and pestle. Puree the ice cream, stir in the rhubarb and buckwheat, cover and freeze for approx. 3 hrs.

Good to know
Note: Instead of fresh rhubarb, use frozen rhubarb.

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