For Roasted Rhubarb
200g rhubarb (young pink stems are best)
25g caster sugar
For Vanilla Custard
375 ml milk
1 vanilla bean – split in half lengthwise and seeds scraped (or a few drops of good quality vanilla essence)
90g granulated sugar
5 egg yolks (I use the whites for making a large Pavlova)
185 ml whipping/double cream
Make the Roasted Rhubarb:
Chop rhubarb into 2 cm lengths. Toss in sugar and place in a shallow dish/tray. Cover with foil and roast at 200oC for 15 mins, remove foil and roast for a further 5 mins. Place in bowl and mix together gently – the rhubarb needs to keep some texture. Chill in fridge.
Make the Vanilla Custard:
Combine the milk, vanilla bean and half of the sugar in a saucepan and bring to just below boiling point. Remove from the heat, cover and leave for at least 15 mins to allow flavour to develop (skip this step if using vanilla essence)
Beat the egg yolks and the remaining sugar until pale and the mixture leaves a ribbon when trailed across the surface. Bring the milk back to boiling point, pour it in a slow stream over the egg mix while whisking slowly. Place the bowl over a pan of simmering water and stir until it thickens (5-15 mins). Remove from the heat and leave to cool.
Make the Ice Cream:
Put the vanilla custard into an ice cream make and churn until the texture of softly whipped cream. Put alternate spoonfuls of ice cream and rhubarb in a plastic freezer box, fold gently together so that seams of rhubarb are still visible through the ice cream. Smooth the surface, cover with greaseproof paper and a lid. Freeze until firm.