There’s something undeniably nostalgic about the flavour of rhubarb and custard. For many, it brings back memories of paper bags filled with pink-and-yellow sweets, the perfect blend of sharp and creamy that defines childhood treats. This Rhubarb & Custard Slush is a nod to old memories but reimagined as an ice-cold drink that feels just as playful.


Vanilla custard in a pan being stirred

Vanilla Custard

Split the vanilla pod lengthways, scrape out the seeds and add both the seeds and pod to the milk and cream.

Bring gently to a simmer.

Whisk the sugar and egg yolks together until pale and aerated.

Gradually pour half of the hot vanilla dairy over the yolk mixture, whisking continuously to combine.

Return everything to the pan with the remaining dairy and whisk well.

Cook gently over a low heat, stirring regularly, until the custard reaches 78°C.

Remove from the heat, add the coffee beans and salt, and allow to infuse.

Cool completely, then pass through a chinois.

Blend in the ice cream stabiliser using a hand blender.

Transfer to a milkshake machine to churn.

Alternatively, churn in an ice cream machine and use as required.


Rhubarb and Elderflower Slush

Blend the clarified rhubarb juice, elderflower cordial, sorbet stabiliser and rhubarb compound until fully combined.

Transfer to a slush machine and churn until set.

Alternatively, freeze in a shallow tray and rake with a fork to create a granita texture.

A picture of the rhubarb and custard slush served in a glass being garnished