How to Make Rhubarb Ice Cream

Steps

1. Pour the milk and cream into a saucepan. Bring to just below the boil.
2. Remove the saucepan from the heat and allow to cool slightly sitting on a wire rack.
3. Pour the cooled mixture through a sieve that has been lined with muslin, into a jug.
4. Use a whisk to beat the egg yolks and sugar together. Use a large bowl for this. Continue to whisk until the mixture becomes creamy and light in colour.
5. Place this beaten mixture into a saucepan.
6. Stir continuously over low heat. When the custard begins to thicken and coats the back of spoon placed into it, it is ready. It is very important to not boil mixture at this stage.
7. Pour the custard into a bowl. Sit this bowl inside another bowl that contains ice. Set the mixture to one side and allow it to cool.
8. Blend the cooked rhubarb into a smooth mixture.
9. Take the custard and pour in the blended the rhubarb. Mix through the custard thoroughly.
10. Pour the blended contents into the ice cream machine. Churn according to the manufacturer's instructions to create ice cream.
11. Spoon the mixture into moulds lined with baking paper. If you do not have a mould, a loaf pan is fine (lined). Cover each mould or the pan and place in the freezer. Freeze until firm. It is okay to leave the ice cream overnight or slightly longer.
12. Serve. Remove the ice cream shapes from the moulds and place right side up on plates. If you used the loaf pan, cut into slices or triangles as wished and arrange neatly on a plate. White plates present this ice cream the best, with a drizzle of berry coulis, chopped nuts or crumbled meringue as a finishing touch. Add a mint leaf to each plate for a garnish. The photo accompanying this article shows a scooped version sitting alongside a pudding.