This is made up of 2 components, Rhubarb and Custard, that are mixed together when placing in to the ice cream maker.

The first is the custard:

• 4 Egg yolks
• 100g Sugar
• 1/2 Pint (300ml) of milk
• 1/2 Pint (300ml) of double cream
• 1 or 2 vanilla pods, seeds removed

1. Slowly heat the milk in a saucepan until it begins to boil
2. Whilst the milk is warming, beat the egg yolks together with the sugar
3. When the milk has begun to boil, continue to beat the eggs and sugar and add to the milk
4. Add the vanilla and return the mixture to the heat, stirring constantly – do not let the mixture boil, otherwise it will separate. Once the mixture has heated sufficiently, it will coat the back of a wooden spoon with a film
5. Remove from the heat, leave to cool and then stir in the cream

Second, the rhubarb

• 3 or 4 Rhubarb stalks
• Sugar (to taste – I never like stipulating how much sugar to use, because some people prefer sharper-flavoured rhubarb, so just keep tasting throughout cooking and add more sugar where necessary)

1. Slice the rhubarb and place in to a pan over a low-to-medium heat with the sugar
2. Heat the mixture until it turns in to that gooey rhubarb mix that is synonymous with the filling of rhubarb crumble
3. Remember to keep tasting whilst cooking and add sugar where required
4. Take off the heat and leave to cool

Once both mixtures have cooled, then you can mix together very lightly, so you should end up with a kind of ‘ripple’ effect. Then place the combined mixture in to the ice cream maker and follow the associated instructions.

If you are serving this in a bowl for pudding, then you could even make up a ‘crumble’ mix to scatter across the top of the ice cream…..

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