Servings: Serves 6

Ingredients

• 350ml whole milk
• 250ml double cream
• 1 vanilla pod
• 6 egg yolks
• 100g caster sugar

Rhubarb Puree

• 500g rhubarb
• 90g caster sugar

Method

1. For the best flavour use organic milk and free range eggs.
2. Place the cream and milk in a heavy based saucepan. Cut the vanilla pod in half lengthways and scrape out the seeds, add these and the pod to the pan.
3. Slowly heat until scorching point is reached (where the mixture is just about to boil). Remove from the heat and allow to infuse for 5-10minutes.
4. Meanwhile chop the rhubarb into smallish pieces and lay flat in a baking dish. Sprinkle the sugar on top and cover with foil and bake at 180 º C for about 20 – 30 minutes or until completely soft.
5. Allow to cool and puree or blitz.
6. Then push the mixture through a sieve and leave to cool.
7. In another bowl whisk the egg yolks with the 100g of caster sugar, just to combine, then pour over the hot milk mixture, whisking as you go.
8. Return the mixture to the pan and over a low-medium heat stir constantly until the custard thickens just enough to coat the back of a wooden spoon.
9. This will take about 5 minutes or so. Be careful not to over cook the custard.
10. Immediately remove from the heat , pass through a sieve into a clean bowl and leave to cool.
11. Add the rhubarb puree, mix well and churn in an ice cream machine.