Skyr ice cream with rhubarb and verbena

    Skyr ice cream
    Providing approximately 1 l.
    3 dl. milk
    3 dl. cream
    250 g sugar
    1 cup skyr
    ½ vanilla pod
    6 egg yolks
    1 organic lemon
    A little verbena

    Put cream, milk, sugar and vanilla pod and vanilla seeds in a pot. Gently warm the mixture up so that the sugar dissolves.
    Put the egg yolks in a bowl that is large enough to all ingredients .

    Pour quietly and with thorough whipping the hot liquid into the egg yolks. Then pour it all back into the pot, and playing the cream over low heat until it reaches a temperature of 84-85º.
    When the cream is ready, then pour it through a sieve and into a bowl. Add the skyr and finely grated zest of lemon,
    Cool the cream lightly and pour then in a ice cream machine and let it run until it has the consistency of soft ice cream.
    You can now choose to serve the ice immediately, or you can put it in a plastic box with a lid and put it in the freezer for 1-2 hours, so it becomes firmer.

    Server ice in bowls with rhubarb compote and a little verbena on top.

    Rhubarb
    compote
    4-6 rhubarb (about 500 g)
    5-6 tbsp. sugar
    ½ vanilla pod
    Juice of 1 lemon

    Cut leaves and roots of rhubarb, rinse them in cold water and then cut them into pieces of approximately 2 cm.
    put rhubarb in a saucepan with the sugar, lemon juice and vanilla pod.
    Get a lid on the pan and bring gently to the boil, cook the rhubarb in 5-7 min. into a light compote, still with a little bite of the rhubarb.
    Remove from the heat and put rhubarb compote into a bowl and set it in the refrigerator.
    When the compote is quite cold, served it to the ice cream.
    Compote can also be used as jam or for strong cheese.