Summary: This is wonderfully refreshing, unique and bright. Love it! This recipe makes a relatively small amount, so feel free to double or triple!
**Chosen as a Community Pick on Food52
- 3 stalks celery with any leaves
- 2” long piece lemongrass, from the part of the stalk near the base; tough outer sheath removed; remainder pummeled lightly with a meat tenderizer or the like (you want it bruised)
- ½ tsp celery seeds
- 2 oz rhubarb, chopped (about 1 long, thin stalk)
- 3 T sugar
- 1 T minced mint
- 2 tsp lemon juice
- ½ c heavy cream
- 2 T whole milk
- ¼ c sugar
- 2 tsp cornstarch
- the 2/3 c celery juice you made earlier
- ½ tsp celery seeds, toasted, divided
- Make the celery juice: Put celery, lemongrass and ½ tsp celery seeds in a small pot and add water JUST until the greens are covered. Boil 35-40 minutes until celery is soft. Remove lemongrass and using an immersion or regular blender, puree. Strain through a fine mesh strainer and set aside. You should have about 2/3 c celery juice.
- Make the rhubarb compote: While the celery is cooking, make the rhubarb compote. Mix the rhubarb, sugar, mint and lemon juice in a bowl and let sit 5-10 minutes. Then pour into a small saucepan set over medium-low heat, cover and cook until rhubarb is tender, about 5 minutes. Remove from heat, set aside to cool and then cover and chill in fridge.
- Make the ice cream: Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in the celery juice and ¼ tsp of the toasted seeds. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Sprinkle the remaining ¼ tsp toasted celery seeds over the rhubarb compote.
- Freeze the liquid celery ice cream in an ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Serve with the rhubarb compote.
Number of servings (yield): 4
Recipe by Em-i-lis