Rhubarb and Custard Ice Cream

Ingredients

• 300 ml ready-made custard (store-bought, chilled) 
• 150 ml heavy cream (or whipping cream) 
• 100 g rhubarb, chopped 
• 50 g sugar 
• 1 tsp vanilla extract 
• Optional: 1 tbsp lemon juice or zest 

Preparation

1. Cook the Rhubarb: In a small saucepan, combine chopped rhubarb, sugar, and lemon juice (if using). Cook over medium heat, stirring occasionally, until rhubarb softens but still has some texture (about 8-10 minutes). Let it cool completely. For a smoother ripple, you can puree half of the rhubarb, leaving the rest chunky. 
2. Prepare Ice Cream Base: In a mixing bowl, whisk the ready-made custard with the heavy cream and vanilla extract until smooth and slightly airy. 
3. Chill: Chill the mixture in the fridge for 30 minutes for best churning results. 
4. Churn: Pour the chilled custard mixture into your self-freezing ice cream machine and churn according to your machine’s instructions.