Rhubarb & custard ice cream
- 400g rhubarb, chopped
- 75g caster sugar
- 100ml Pom Wonderful 100% Pomegranate Juice
- 300ml Asda Best of British Whipping Cream
- 500ml Asda Best of British Fresh Custard
Put the rhubarb, sugar and pomegranate juice (pomegranate juice will help the rhubarb retain its pink colour but you can substitute 100ml water if you prefer) into a saucepan. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thickened. Cool to room temperature then chill in the fridge for at least 20 minutes.
In a large bowl, whip the cream until it holds its shape. Fold in the custard until thoroughly combined with the cream.
Pour the ice cream mixture into a deep plastic container and gently swirl through the chilled rhubarb. Don't mix in completely or you'll lose the ripple effect. Cover with a lid or clingfilm and freeze for at least 4 hours.
Take the ice cream out of the freezer 10 minutes before serving to soften.