for 600 g

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

Rhubarb

200 g	red rhubarb, thinly sliced
50 g	sugar
2 tbsp	water

How it's done

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.

Rhubarb

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.

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