Ingredients

Ingredients For the ice cream

• 3 medium free-range egg yolks

• 85g/3oz caster sugar

• 250ml/9fl oz whole milk

• 1 vanilla pod, split lengthways

• 200ml/7fl oz double cream

• 100ml/3½fl oz crème fraîche

For the crumble topping

• 50g/2oz blanched almonds

• 60g/2½oz plain flour

• 40g/1¾oz polenta (medium ground)

• 50g/2oz caster sugar

• pinch salt

• 2 drops pure vanilla extract

• 75g/2¾oz chilled unsalted butter, chopped

For the rhubarb

• 200ml/7fl oz ginger wine

• 75g/2¾oz light soft brown sugar

• strip of pared orange zest

• 250g/9oz young pink rhubarb, cut into 2.5cm/1in batons

Description

Recipe Uses 3 Medium Free-range Egg Yolks, 85g/3oz Caster Sugar , 250ml/9fl Oz Whole Milk , 1 Vanilla Pod, Split Lengthways, 200ml/7fl Oz Double...

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