Recipe: Smash-In Ice Creams, Rhubarb Compote and Pumpkin Seed Brittle

SMASH-IN ICE CREAMS
"The idea behind smash-in ice creams is that good quality French vanilla ice cream can become your canvas for ice cream creations, and you won't have to learn how to make ice cream or buy an ice cream maker. Of course, if you want to make your own ice cream, go right ahead. Famous smash-ins include Cookie Dough and Cookies and Cream, but I've given you four variations that you may not be able to buy in the store. Branch out on your own, and experiment with Maple Shoofly Pie Smash-In Ice Cream or Sticky Toffee Pudding Smash-In Ice Cream."

2 cups good-quality French vanilla ice cream
(purchased or see recipe here)

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RHUBARB SMASH-IN ICE CREAM:
1/2 cup Rhubarb Compote (recipe follows)
Using a stand mixer, a hand mixer or a potato masher, combine ice cream and compote. Top with a little more compote or ice cream, or serve with any spring or summer dessert, such as Cherry Clafoutis.

RHUBARB COMPOTE
Makes 1 cup

"Cooking this spring compote over low heat, stirring occasionally, helps to release the rhubarb's natural juices and preserve the integrity and shape of the fruit."

1 lb rhubarb, leaves removed, stalks cut into 3/4-inch pieces
1/4 cup lightly packed brown sugar
2 tbsp water

In a large saucepan, combine rhubarb, brown sugar and water, stirring to coat. Cover and cook over low heat, stirring occasionally, until rhubarb is tender, about 5 minutes. Drain fruit and discard juices. (Make ahead: Cover and refrigerate for up to 2 days.)

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ALMOND SMASH-IN ICE CREAM:

1/2 cup sliced toasted almonds
1 tsp ground cardamom
1/2 tsp ground ginger

Using a stand mixer, a hand mixer or a potato masher, combine ice cream, almonds, cardamom and ginger. Serve with Plum Tarts.

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CINNAMON SMASH-IN ICE CREAM:

1 tbsp ground cinnamon
1/4 tsp ground nutmeg

Using a stand mixer, a hand mixer or a potato masher, combine ice cream, cinnamon and nutmeg. Serve with Sticky Toffee Pudding or Mile-High Pumpkin Pie.

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PUMPKIN SEED BRITTLE SMASH-IN ICE CREAM:

1/2 cup Pumpkin Seed Brittle (recipe follows)

In a food processor, pulse brittle 5 times. Using a stand mixer, a hand mixer or a potato masher, combine ice cream and brittle. Serve topped with Caramel Sauce.

PUMPKIN SEED BRITTLE
Makes about 1 lb. brittle

1 1/2 cups granulated sugar
1/2 cup water
1/4 cup corn syrup
3 tbsp unsalted butter
1 1/2 cups pumpkin seeds, toasted*
1/2 tsp baking soda
1/4 tsp salt

Grease a baking sheet with butter or line with parchment paper or a non-stick mat. Set aside.

In a medium saucepan, combine sugar, 1/2 cup water, corn syrup and butter. Bring to a boil over high heat. Boil until mixture is almost reddish in color, about 20 minutes. Remove from heat and stir in pumpkin seeds, baking soda and salt. Working quickly, using a heatproof spatula, spread prepared mixture onto prepared baking sheet (be careful as the mixture will be very hot). Let it cool completely.

Once cool, break into pieces. Store in an airtight container for 1 week.

Used by permission to Recipelink.com from Random House
Adapted from source: Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann