Winter rhubarb ice-cream

Serves 8

(Lisa Barber)

For the custard base

150ml/5fl oz whole milk
450ml/16fl oz double cream
1 vanilla pod, split in half lengthwise
6 egg yolks
120g/4oz caster sugar

For the rhubarb

1kg/2lb rhubarb
1 vanilla pod, split in half lengthwise
180g/6oz caster sugar
250ml/8fl oz water or verjuice

For the custard, pour the milk and cream into a pan and place over a low heat. Scrape the vanilla seeds from the pod and add them. Bring to just under a boil, remove from the heat and set aside for 15 minutes to infuse. Now whisk the yolks and sugar in a bowl for five minutes, until the mix becomes thick and pale. Gently reheat the creamy milk and pour it on the egg-yolk mix, stirring with the whisk. Return to the pan and place over a low heat, stirring gently until the custard thickens – about eight minutes. Remove from the heat, pour into a bowl and allow to cool.

Wash and trim the rhubarb into 5cm chunks. Put in a pan with the vanilla pod, sugar and water or verjuice. Place over a low heat and stir gently. Bring to a simmer then turn down and cook for 10 minutes, stirring occasionally. It should be soft but not completely falling apart. Remove the rhubarb with a slotted spoon and reduce the remaining liquid by half. Pour over the rhubarb and allow to cool.

Once the custard has cooled, pour into an ice-cream maker; follow the manufacturer's instructions. Just before it sets, pour in the rhubarb and churn for 10 minutes.