Rhubarb & Custard No Churn Ice Cream
This recipe is quick and easy to prepare, uses just six ingredients and makes delicious, creamy, no churn ice cream thanks to @carnation0030 Condensed Milk. It’s also a great way of using up seasonal rhubarb. Makes 1 litre of ice cream Ingredients: 275g rhubarb 100g caster sugar 250ml double cream 300ml custard 150ml condensed milk ¼ tsp crushed cardamom Method: Put the rhubarb, sugar and cardamom in a saucepan with 2tbsp water over a medium heat. Cook for around 15 minutes until the rhubarb breaks down and the liquid thickens. Leave to cool completely. Whisk the cream, custard and condensed milk using an electric whisk for 2-3 minutes until the mixture thickens. Fold in the rhubarb and freeze for 8-10 hours but preferably overnight.

Jemma Loi | Easy Recipes | Food & Travel Inspiration
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