Creamy Rhubarb Ice Cream With Raspberry Caviar

• 3 stalks rhubarb
• 3 tablespoons powdered sugar
• 3/4 cup whole milk
• 4 3/4 tablespoons sugar
• 1 ounce glucose otherwise add this amount of sugar
• 2 egg yolks
• 9/16 cup cream 35% fat
• 2 packets sweets

1. Peel the rhubarb and cut into pieces.
2. Place the rhubarb pieces in the blender with 3 tablespoons of sugar, set aside for 30 minutes so that the rhubarb becomes syrupy, making it possible to mix without adding water.
3. Mix and strain through a small strainer.
4. In a bowl blend the milk, sugar, glucose, packets of sweets, and 175 grams of rhubarb juice. Let thicken 30 minutes in the refrigerator.
5. Add cream and eggs. Place in the freezer for 30 minutes.
6. Cast ice in silicone molds, let harden in the freezer.
7. To serve, accompany with warm rhubarb, fried with butter and sugar, and raspberry balls with agar-agar.

stalks rhubarb, powdered sugar, milk, sugar, glucose otherwise, egg yolks, cream, packets sweets

Taken from www.yummly.com/recipe/Creamy-Rhubarb-Ice-Cream-with-Raspberry-Caviar-782188 (may not work)