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Jelly and ice cream pigeon house
Harry Weir assisted by Brian Clarke

Rhubarb jelly and ice cream

A grown-up version of a childhood favourite from Brian Walsh.

Serving: 4
Time: 1 hour +
Difficulty: Easy


For the ice cream:

  • 1 litre/32fl oz milk
  • 300ml/10fl oz cream
  • 2 vanilla pods
  • 180g/6oz eggs yolk, about 9
  • 260g/9oz sugar

For the rhubarb jelly:

  • 200ml/7fl oz fresh orange juice
  • 100g/4oz sugar
  • 50g/2oz ginger, sliced
  • 4 sticks pink rhubarb
  • 2 leaves gelatine


  1. To make the ice-cream, warm the milk, cream and vanilla seeds to infuse.
  2. Whisk the egg yolks and sugar until pale and light.
  3. Slowly add the warm liquid to the egg mix, stirring all the time. Place mix in a clean pot and cook until it reaches a temperature of 84ºC/183ºF/ stirring all the time as not to scramble the eggs. If you don’t have a thermometer, the custard is ready when it coats the back of a wooden spoon and holds a line when you run your finger through it. Pour the mix into an ice-cream machine and churn until thick. Alternatively, place in the freezer and whisk every 30 minutes for several hours until thick.
  4. In the meantime, make the jelly. Boil orange juice, sugar and ginger together, pour onto the rhubarb in a shallow dish and allow to cool.
  5. Bloom gelatine in cold water. Strain the warm liquid, retaining the rhubarb, add gelatine and pour into glasses, chill for three to four hours.
  6. Chop the rhubarb and spoon on top of the set jelly. Scoop in ice-cream and serve.

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Alternatively, you could use shop-bought ice-cream.