(That is a little bit too much sugar for my taste, so I reduced it a bit, especially since I will be serving it with a crema catalana, which is already quite sickly-sweet). And yes, my next course should be food photography :-).

For the base

• 0,5 l milk
• 4 tsp cornstarch
• 3 dl whipping cream
• 100 g sugar
• 1 nip salt
• 3 tbsp cream cheese

Rhubarb Jam

• 500 g rhubarb, washed, topped and tailed, and sliced
• 100 g sugar
• 1 vanilla bean, slit lengthwise and cut into two or three pieces to let the contents escape into the jam

1. Bring rhubarb, sugar, vanilla bean to a boil. Let simmer, covered, for five minutes. Puree with an immersion blender and let simmer again till a jam-like texture. Let cool completely in the fridge.

1. Bring milk, 1 dl whipping cream, sugar and salt to a boil and cook, whisking, for a couple of minutes. Thicken with the cornstarch and continue to cook for another couple of minutes.
2. Combine cream cheese and about a quarter of the milk mixture, whisking until smooth, then whisk in remaining milk mixture. Chill completely in the fridge.
3. Combine rhubarb and milk mixture when both are completely chilled. Whip the remaining cream and fold in the rhubarb mixture. Freeze, stirring every half hour till the right texture (unless of course you have an ice cream machine.