If you have an old-fashioned, hand-cranked food mill, use it. It'll save you time at the beginning (no need to peel or core the apples, just chop them up and toss them in the pot) and give you a smoother final product with better color. Its more modern, motorized cousins (the food processor and immersion blender) simply don't measure up.
- Yield:1 quart
- Active time: 40 minutes
- Total time:6 hours
- 5 tart apples
- 4 rhubarb stalks
- 1/2 inch length of ginger, peeled and minced
- 4 cardamom pods, crushed
- 3 tablespoons water
- 1/2 cup sugar (or more, to taste)
- 1 1/4 cups heavy cream
Chop apples and rhubarb. If you're using a food mill, don't bother to peel or core the apples—just chop them into chunks. If you're using a food processor or blender, make sure to core them, but leave the skin, for color, flavor, and added thickness from its natural pectin. Cook apples and rhubarb with ginger, cardamom pods, and water in a pot until soft, about 30 minutes.
Add the sugar, stir until dissolved and put the mixture through a food mill or food processor and strainer. Refrigerate until cool.
Mix 2 and a half cups of the apple-rhubarb sauce with the cream. Add more sugar to taste if desired. Freeze in ice cream maker according to manufacturer instructions.