Rhubarb ripple ice cream

If you can’t get fresh rhubarb, purée some tinned fruit instead. Or use raspberries, strawberries, peaches or apple

Ingredients (Serves 4-6)

For the rhubarb purée

  • 250g/9oz fresh rhubarb, trimmed and sliced
  • 100g/4oz caster sugar

For the vanilla custard
  • 500ml/18fl oz So Good Fat Free
  • 1 vanilla pod, split lengthways, or a few drops of vanilla extract
  • 4 large egg yolks
  • 125g/41/2oz caster sugar
  • Sweet wafer biscuits to serve

Place the rhubarb and sugar in a pan, cover and cook over a gentle heat until you have a smooth purée consistency. Leave to cool.

For the custard, pour half the So Good Fat Free into a pan, add the vanilla pod or extract and gently bring to the boil.

Beat the egg yolks and sugar until pale and creamy. Add the hot So Good Fat Free, return to the pan and stir over a low heat until it thickens and starts to coat the back of a spoon. (Avoid boiling as it may separate and curdle.) Remove from the heat, take out the vanilla pod, scraping out the seeds into the custard and discarding the pod, then stir in the remaining So Good Fat Free. Leave to cool.

If you have an ice-cream maker, follow the instructions to turn the custard into ice cream. If you don’t have one, pour the custard into a shallow plastic container, cover and freeze for 11/2 hours until the base and sides are becoming frozen. Remove and whizz until smooth in a food processor, with an electric hand whisk or by hand with a balloon whisk. Return to the container and refreeze.

Repeat a couple more times at hourly intervals until you have a smooth ice cream.

Stir the rhubarb purée into the ice cream, creating a ripple effect. Keep covered in the freezer, then move it to the fridge about 20 minutes before needed.
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