Rhubarb Ripple Ice Cream

• 200 ml full-fat milk
• 250 ml double cream
• ½ vanilla

Use the first five ingredients to make a crème anglaise mix, then cool down and churn in an ice cream machine. Meanwhile, strain the stewed rhubarb and reduce down the juices. Allow to cool. When the ice cream is nearly frozen, add the rhubarb pulp to the mixture and churn to give the ripple effect, then turn off the machine.