Rhubarb & Custard No Churn Ice Cream

Makes 1 litre of ice cream

• 275g rhubarb
• 100g caster sugar
• 250ml double cream
• 300ml custard
• 150ml Carnation condensed milk
• ¼ tsp crushed cardamom

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1. Put the rhubarb, sugar and cardamom in a saucepan with 2tbsp water over a medium heat.
2. Cook for around 15 minutes until the rhubarb breaks down and the liquid thickens. Leave to cool completely. 
3. Whisk the cream, custard and condensed milk using an electric whisk for 2-3 minutes until the mixture thickens.
4. Fold in the rhubarb and freeze for 8-10 hours but preferably overnight.
5. Remove from the freezer 10-15 minutes before serving.

* cardamom is optional. It’s delicious with and without.