Home-made rhubarb ice-cream

Our popular Caramelised rye ice-cream but with instead of the rye crumb it has this delicious pink rhubarb swirl.

We collected this rhubarb from the allotement where we do our Dacha pop-up!

The ice-cream is completely home-made, using cream and condensed milk.

What goes well with this ice-cream? 

Our little walnut Baddam Buri pastires!

Size: one pot is apprx 175gr - 3 scoops. 

How to store: in the fridge for up to 3 months.

How to enjoy at its best: take out of the fridge 15-20 mins before eating so that the ice-cream melts a little.

Ingredients: double cream, condensed milk, rhubarb, caster sugar, lemon balm.

Allergens: 2,7 (for allergen descriptions please see our policy).