Bourbon Biscuit Recipe with Rhubarb Ice Cream | olivemagazine

Ingredients

• 3 egg yolks
• 100g caster sugar
• 300ml double cream
• 250ml whole milk
• ¼ tsp vanilla extract
• 6 tbsp rhubarb liqueur (see notes below)
• 100g butter
• 40g caster sugar plus 1 tbsp
• 10g soft light brown sugar
• 1 egg beaten
• 150g plain flour plus extra for dusting
• 50g cocoa powder
• ½ tsp baking powder
• 2 sticks rhubarb roughly chopped
• 2 tbsp caster sugar
• ½ lemon juiced
• 25g dark chocolate
• 50g butter
• 75g icing sugar
• 50g soft light brown sugar
• 1 tsp whole milk
• 10g cocoa powder