|Sorry about the out-of-focus picture; by the time I realised it was like this there was no more icecream left to photograph. Oh well, that means I have to make some more soon.. ;)|
- In a small saucepan, simmer the rhubarb and the sugar together very gently until the rhubarb is soft, and mash it into a puree with the back of a spoon. Set aside.
- Now make the custard, as directed on the tub- mix the custard powder and sugar to a paste with a little of the coconut milk, while gently bringing the rest of the coconut milk to the boil. When it has boiled, whisk it into the paste then return it to the pan, stirring it to prevent scorching, and remove from the heat as soon as it starts to thicken.
- Stir the rhubarb and the ginger pieces into the custard and leave to cool, then freeze. Remove from freezer and stir from time to time. (Or you could use an icecream maker.)