Makes approximately 1 litre

INGREDIENTS

1½ cups pouring cream

½ cup milk

4 eggs yolks

⅓ cup caster sugar

Fruit mixture

INGREDIENTS

250g fresh strawberries

200g rhubarb, cut into 2cm pieces

¼ cup caster sugar

METHOD

1. To make the ice cream base, place cream and milk into a medium heavy-based saucepan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once cream mixture is hot, slowly whisk cream into the egg mixture.

3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.

4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

5. To make fruit base, blend strawberries until smooth then push through a fine sieve to remove seeds. Place strawberry puree, rhubarb and sugar into a small saucepan; stir over a low heat until the sugar has dissolved. Increase heat and simmer, stirring occasionally until the mixture has reduced to 1 cup. Do not over stir or the rhubarb will break down too much. Refrigerate until cold.

6. Once both mixtures and cold gently fold together before churning.

7. Pour into ice cream bowl. Select ice cream mode to start mixing.

8. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.