For the ice cream:
- 1 litre/32fl oz milk
- 300ml/10fl oz cream
- 2 vanilla pods
- 180g/6oz eggs yolk, about 9
- 260g/9oz sugar
For the rhubarb jelly:
- 200ml/7fl oz fresh orange juice
- 100g/4oz sugar
- 50g/2oz ginger, sliced
- 4 sticks pink rhubarb
- 2 leaves gelatine
- To make the ice-cream, warm the milk, cream and vanilla seeds to infuse.
- Whisk the egg yolks and sugar until pale and light.
- Slowly add the warm liquid to the egg mix, stirring all the time. Place mix in a clean pot and cook until it reaches a temperature of 84ºC/183ºF/ stirring all the time as not to scramble the eggs. If you don’t have a thermometer, the custard is ready when it coats the back of a wooden spoon and holds a line when you run your finger through it. Pour the mix into an ice-cream machine and churn until thick. Alternatively, place in the freezer and whisk every 30 minutes for several hours until thick.
- In the meantime, make the jelly. Boil orange juice, sugar and ginger together, pour onto the rhubarb in a shallow dish and allow to cool.
- Bloom gelatine in cold water. Strain the warm liquid, retaining the rhubarb, add gelatine and pour into glasses, chill for three to four hours.
- Chop the rhubarb and spoon on top of the set jelly. Scoop in ice-cream and serve.
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Alternatively, you could use shop-bought ice-cream.