Rhubarb, orange and ginger ice cream

This is a real treat with seasonal British rhubarb. I keep root ginger in the freezer and grate as much of it as I need. Simples. The xantham gum is a stabliliser and helps to emulsify the mixture. You can leave it out if you can't find it.

400g rhubarb

250g sugar

Zest of 1 orange

1 inch root ginger, grated

300ml double cream

1 tsp vanilla paste

2 egg yolks

1tsp corn flour

1/4 tsp xantham gum

1. Cut the rhubarb into two inch pieces and rinse in a colander. Add to a pan with 150g of the sugar, the orange zest and the ginger. Cook over a medium heat for around 10 minutes, or until the rhubarb is completely soft. Leave to cool.

2. Heat the cream and vanilla paste in a saucepan over medium heat.

3. Meanwhile, beat the egg yolks with the remaining sugar, cornflour and xantham gum until pale and creamy. When the cream starts to bubble (but before it boils) pour it over the egg yolk mixture, whisking all the time. 

4. When the eggs and cream are well blended, return to the saucepan, put back on the heat and stir for a few minutes until thickened. Take off the heat and allow to cool.

5. Once both mixtures have cooled completely, beat together then pour into an ice cream maker and churn according to the instructions.