Anyway the cookies have lasted about five minutes so there is some ice cream gently freezing ready for supper. We had some rhubarb given to us by Dunk's son Haydn last week, which was supposed to become a crumble, but instead has become some ice cream.
So here's what I did:
4/5 big stalks of rhubarb, stewed with a splash of water and a couple of spoonfuls of sugar, then cooled and whizzed in the liquidiser.
1/2 pint of custard, not too thick, cooled.
1/2 pint of double cream, whipped with a couple of teaspoons of castor sugar.
Stir it all together. Put in a nice clean old ice cream carton. Whack it in the freezer. I keep putting the timer on for 30 minutes and go back and stir it thoroughly (we don't have a fancy machine for doing this part) for the next few hours. I am guesssing it will probably be 4/5 hours until it is set.