As much as I love making a proper churned ice cream from scratch ... rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits. For the rhubarb compôte, place the rhubarb ...

For the dried rhubarb crisp, using a sharp vegetable peeler ... For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil.