2-4tbspcooked rhubarb & raspberryleft over from the syrup
2-4tbsprhubarb & raspberry syrup plus more to drizzle on the ice cream
Make the syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot. Strain through a fine sieve into a bowl. Leave the fruit to drain for a few hours and then use a funnel to decant the syrup into a sterilised bottle. Reserve the fruit to use in the ice cream.
Put the ice cream maker bowl in the freezer, wrapped in a plastic bag, for 8 hours or overnight before you make the ice cream.
Combine the milk and sugar in a pan and bring almost to the boil, stirring to dissolve the sugar. Set aside.
Beat the egg yolks in a large bowl and then very gradually add the hot milk, whisking the entire time, so the eggs don't curdle.
Return to the pan to the stove and cook over very low heat, stirring continuously, until the custard is thick enough to coat the back of a spoon.
Cool completely – set the bowl over a larger bowl filled with ice or put in the fridge, covered, for a few hours or overnight.
Pour the custard into the ice cream maker and mix until mostly firm (this takes 20-30 minutes in my machine). Transfer to another container (I used the loaf tin) and swirl in the cooked fruit and syrup to create a marbled effect.
Chill in the freezer for a couple of hours or until firm. Serve with some more rhubarb and raspberry syrup drizzled on top.