Rhubarb Kulfi

Serves 6
250ml evaporated milk
250ml condensed milk
250ml double cream
4 cardamom pods, crushed slightly
1.5cm piece of fresh ginger, peeled and finely sliced
150g roasted rhubarb, strained

Pour the evaporated milk, condensed milk and cream into a pan and whist together until well combined: add the cardamom pods and ginger.  Bring to a bare simmer over a low heat and stir for 5 minutes.  Remove from the heat and leave to cool and infuse for at least 2 hours.  Strain the mixture into a bowl: discard the ginger and cardamom.
Blitz the rhubarb in a food processor or with a stick blender, or pass it through a fine-meshed plastic sieve, to make a very fine pulp.  Whisk the rhubarb into the infused cream until very well combined and ladle into dariole mould or ramekin dishes.  Frezze for at least 4 hours or overnight.

To make the kulfi easier to unmould, briefly dip each mould into a bowl of very hot water before turning out into a bowl.