Rhubarb Ice Cream

Step 1

Before you begin, make sure the bowl of your ice cream maker is frozen and ready to use.

Step 2

Add the honey and egg yolks to a heat safe bowl. Whisk until well mixed and slightly lighter in colour. Set aside.

Step 3

Pour the coconut milk into a small saucepan. Heat on medium-high until hot but not quite boiling.

Step 4

Very slowly pour the hot milk into the egg yolk mixture, whisking continuously, to temper the eggs. If this is your first time making egg custard, add a separate splash of milk and whisk before pouring in the remaining.

Step 5

Once the egg-milk mixture is ready, pour it back into the saucepan. Add the vanilla.

Step 6

Heat over low, stirring constantly, for about 10 minutes. After this time, the custard should be thickened enough to coat the back of a wooden spoon. Don't be tempted to turn up the heat or you'll risk scrambling the eggs.

Step 7

Once the custard is thickened, remove it from the heat. Cover and allow to come to room temperature, then add half the compote.

Step 8

Refrigerate the custard base until chilled through, about four hours.

Step 9

After chilling, churn the ice cream according to machine instructions. Once churned, scoop the ice cream into a freezer-safe container or tin.

Step 10

Add the remaining compote to the top of the ice cream in dollops, then use a spoon to swirl it in. Don't over-mix, there should be a visible swirl.

Step 11

Place the ice cream into the freezer to freeze fully. Thaw for 10 minutes in the refrigerator before serving.