Classic Vanilla Ice Cream with Rhubarb Compote

Ingredients

• thickened cream500 ml
• full cream milk250 ml
• vanilla bean — split, for the ice cream1 ea
• eggs — yolks only6 ea
• caster sugar — for the ice cream150 g
• rhubarb — chopped400 g
• caster sugar — for the compote100 g
• vanilla bean — for the compote0.5 ea
• orange — zest and juice0.5 ea

Method

1. Heat the cream, milk, split vanilla bean and a pinch of salt until just simmering.
2. Whisk the egg yolks and 150 g sugar, then slowly whisk in the warm cream mixture.
3. Return to the pan and cook gently until thickened. Chill completely, then churn and freeze.
4. For the compote, add the rhubarb, 100 g sugar, half vanilla bean, orange zest and juice and a splash of water to a saucepan and cook gently for 8–10 minutes until the rhubarb is soft but still has a little texture.
5. Spoon the rhubarb over the vanilla ice cream and serve.