Rhubarb milk ice cream

Cook the rhubarb with sugar, water and lemon juice to compote to taste until it is nice and soft. (The amount should be approx. 500 g) Let cool down and, if necessary, place in the refrigerator. (best to prepare one day in advance) puree later.

2 eggs with 2 packs. Beat V-sugar until the sugar has dissolved.

Warm up 500 ml cream and 250 ml milk and stir in. Let everything cool down.

Then milk mixture with 20 g Perfecto-Bindemittel and 115 g PerfectoMix in plus.

Add the rhubarb puree and stir everything until creamy.

Freeze in the ice cream maker for approx. 45 minutes.