Rhubarb and Custard Ice Cream


  • 1 lb rhubarb roughly chopped
  • 2 tablespoons water
  • 6 oz caster sugar
  • 1/2 pint double cream
  • Can of ready to serve custard (425ml)


  1. Place rhubarb, water and sugar in a saucepan, heat gently and bring to a gentle simmer.
  2. Cook for 10 minutes until the rhubarb is softened and like a purée.
  3. Remove from the heat and allow to cool.
  4. Gently whip the cream until it forms soft peaks, then gently beat in the custard.
  5. Stir in the rhubarb purée.
  6. Place in container and freeze until slushy, then beat and refreeze until firm, or use an ice cream maker.

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