Make the ice cream: tip the ginger and
syrup into a pan with the milk, bring to
the boil, then remove from the heat. Allow
to cool and infuse, then taste – add more
ginger if you like a stronger flavour.
Bring the milk and ginger back to the
boil. In a separate bowl, mix the yolks
with sugar. Pour on the boiled milk,
stirring non-stop, until completely mixed,
then pour back into the pan. Cook over
a gentle heat, stirring constantly, until it
thickens and coats the spoon. Remove
from the heat and stir in the cream. Pour
through a sieve to remove the ginger, cool,
then churn in an ice-cream maker. Freeze.
Tip the rhubarb into a baking dish, pour
over the wine (if using) and scatter over
the sugar and zest. Cover with baking
paper and bake in a low oven at 140C/
120C fan/gas 1 for 1 hr or until tender.
This slow method keeps the rhubarb’s
shape and texture. Can be prepared the
day ahead and left at room temperature.
Serve the rhubarb and its juices along
with a couple of scoops of ice cream.