Name: Rhubarb Crumble and Custard Ice Cream
Yield: Serves 6-8
Cuisine: British
Ingredients: 400 ml Jersey or clotted cream, or a mixture; 160 g plain flour; 150 g caster sugar; 60-80 g shelled nuts, such as walnuts, hazelnuts and/or almonds, coarsely chopped; 50 g oats; 80 g cold butter, cut into small pieces; 90 g soft brown sugar; 1 tsp cornflour, mixed with 2 tbsp cold water; 6 free-range medium egg yolks; 400 ml creamy milk, such as gold top, Guernsey or Jersey; 3 tbsp pumpkin seeds; 600 g rhubarb, trimmed; 200 g caster sugar; 1½ vanilla pods or ½ tsp vanilla extract

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

You can have a lot of fun with homemade ices. I love transforming classic British puddings into ice creams and this is one of my favourites. The rhubarb is simply folded into a basic vanilla ice cream and the crumble is churned through at the last minute. It is best eaten on the day it is made, or within a few days.

Ingredients

400 ml creamy milk, such as gold top, Guernsey or Jersey
1½ vanilla pods or

Method

Pour the milk into a saucepan. Split the vanilla pods lengthways, scrape out the seeds with a knife and add them to the milk with the empty pods. (If using vanilla extract, don’t add it yet.) Slowly bring the milk to the boil, then take the pan off the heat and remove the empty vanilla pods.

Whisk the egg yolks and sugar together in a bowl, then pour on the hot milk, whisking as you do