Rhubard ice cream By Nadiya Hussain

Ingredients

For the rhubarb compôte

• 200g/7oz rhubarb, cut into 2cm/1in pieces
• 40g/1½oz caster sugar
• 1 lime, juice only
• 2 tsp liquid glucose
• 5 drops rhubarb essence (optional)

For the ice cream

• 200g/7oz sweetened condensed milk
• 300ml/10fl oz double cream
• 1 tsp vanilla extract
• 2 tsp liquid glucose

Method

1. For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.
2. Meanwhile, to make the ice cream, whisk the condensed milk, cream, vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours, or until firm.