Desserts Frozen: Rhubarb Icecream by Recipe Cottage

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	Rhubarb Icecream

		Rhubarb Ice Cream in a Chocolate Cup 500 ml (1 pint) milk 150 g (6 oz) caster sugar 8 egg yolks 250 ml (1/2 pint) roasted and pureed rhubarb pulp melted chocolate to garnish the plates 5 tablespoons whipped cream 5 tablespoons drained cooked rhubarb pieces, cooled 4 prepared chocolate cups a little rhubarb juice Almond cookies to accompany Heat the milk. Beat egg yolks and caster sugar until white and creamy. Add 1/3 of hot milk to egg yolk and then transfer to remaining milk and cook out by whisking continuously over a low heat until it coats the back of a spoon. Strain, cool, mix in rhubarb puree and churn in ice cream machine until set. Use the melted chocolate to pipe triangle or star designs onto 4 serving plates; set aside. Combine the whipped cream, chopped apple and rhubarb pieces, folding together gently. Taste for sweetness and add extra caster sugar if necessary. Fill the chocolate cups with this mixture and set a scoop of the rhubarb ice cream on top. Set inside the piped chocolate design and decorate in any desired way - a single strawberry fan might be all that is required - and lightly spoon around some of the remaining rhubarb juice. Serve with crisp biscuits such as almond cookies.