Rhubarb and Honey Ice Cream

This ice cream recipe uses crême fraiche – a lightly acidulated cream. It gives a lovely tang to match the rhubarb, which then balances with the sweetness of the honey. If you don’t have an ice cream machine, don’t worry; this recipe uses liquid glucose. Which helps to create a smooth ice cream and prevents crystallisation so can be made without a machine. Just follow the directions below.