Rhubarb and Custard Ice Cream Recipe- hand or machine

Ingredients:

•1lb rhubarb roughly chopped
•2 tablespoons water
•6ozs caster sugar
•1/2 pint double cream
•can of ready to serve custard (425ml)

Method:
1.Place rhubarb, water and sugar in a saucepan, heat gently and bring to a gentle simmer.
2.Cook for 10 mins until the rhubarb is softened and like a puree.
3.Remove from the heat and allow to cool.
4.Gently whip the cream until it forms soft peaks,then gently beat in the custard.
5.Stir in the rhubarb puree.
6.Place in container and freeze until slushy, then beat and refreeze until firm, or use an ice cream maker.