300ml double cream
2 tsp vanilla extract
3 small egg yolks
200g caster sugar
Preheat the oven to Gas 5. Cut the rhubarb into 1 inch lengths and put it into a dish. Sprinkle with approx 20g sugar and cook for approx 20 minutes until soft.
Return the mixture to the saucepan and stir over a low heat until it thickens enough to coat the back of a spoon.
Put the custard into the ice cream churn and start. Add the rhubarb a table spoon at a time. Churn until the ice cream double in size. Transfer to an tub with a lid and put in the freezer for a couple hours.