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This quick and easy no-churn ice cream is made with tangy crème fraîche whisked with organic egg yolks, sweet honey and roasted summer rhubarb. Serve it in sundae glasses topped with crunchy granola, fiery crystallised ginger and your favourite berries to make a summer pudding that's help you cool down on the hottest day.
Prep: 20 mins + freezing | Cook: 10 mins
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