Roasted Rhubarb Ice Cream

Ingredients

• 900 g rhubarb (washed and trimmed)
• 90 g caster sugar
• 600 g double cream
• 397 g condensed milk ((one tin))

Instructions

1. 1

   Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

2. 2

   Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes

3. 3

   After 20 minutes, remove the foil and roast for a further 5 minutes. Leave to cool completely

4. 4

   Add the double cream and condensed milk to a large bowl and whisk until it is thick

5. 5

   Spoon in the roasted rhubarb and fold it through the cream mixture

6. 6

   Tip into your container (2lb/900ml capacity) and leave to freeze overnight

7. 7

   Take out of the freezer 15 minutes before eating to make it soft enough to scoop