Rhubarb & custard ice cream

This indulgent yet simple frozen dessert is smooth and creamy, with a ripple of rhubarb

By Asda Good Living, 09 April 2018

(12 votes)

Each 57g serving contains

of your reference intake.

Typical energy values per 100g: 967kJ/231kcal.

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.