Method

• For the ice-cream If using a vanilla bean, slice the pod in half lengthwise with a paring knife and scrape the seeds out using the dull edge of the knife
• Add the vanilla bean seeds or vanilla extract and the sweetened condensed milk in a small bowl and stir to combine
• Add the cream to a mixing bowl and whip on high for several minutes until stiff peaks form
• Turn the mixer on low and slowly add the vanilla mixture
• Once combined, pour into a freezer-safe container and freeze at least 6 hours to overnight
• For the rhubarb Slice the washed rhubarb stalks into 3 cm lengths Place rhubarb, water, a glug of lemon olive oil and sugar in a saucepan Cover and simmer for 8-10 minutes or until softened
• When the ice-cream is ready, scoop into chilled bowls and top with the rhubarb and an extra drizzle of lemon olive oil
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