Rhubarb Ripple deliciousness

It's April and it's unusually hot. Cupcakes, cake, brownies or cookies just won't cut it...it's ice cream time!
I know there is absolutely no need for an ice-cream maker, but all that faffing with taking the ice cream out of the freezer every few hours or so to beat out all the ice crystals to make it super smooth, takes out all the fun of making it in the first place! So, Nigella has several no-churn ice cream recipes which I'm yet to indulge in, but I'm not entirely convinced as they basically just contain sugar and cream, so I can't help but think it would just be like hard, frozen cream...not at all what I fancied, so I had a looksee on good ol' www.bbcgoodfood.co.uk and came across more no churn recipes which contained condensed milk along with whipped cream which create a smooth, silky and wonderfully creamy mouthfeel, bingo!
The recipe is adapted from the blackcurrant ripple ice cream recipe, as it's not quite summer berry season and thought rhubarb needed to have a look in for a superbly tangy, fruity and aromatic ripple!
So here it is - adapted from www.bbcgoodfood.co.uk

Ingredients

400g Rhubarb (cut into rough chunks)
1 Orange - juice and zest
Zest of 1 lemon
2 tbsp sugar
2/3 tbsp runny honey
1 Vanilla pod (split, with seeds scraped out for later)
600 ml double cream
Tin of condensed milk
Seeds from vanilla pod

Method

• Chuck in the rhubarb, juices and zests, sugar, honey and vanilla pod into a saucepan with a lid, and bring to a simmer until all the rhubarb has broken down into a lovely mush. Taste it to make sure its sweet, but not overly so. You want a nice tart contrast but not mouth puckeringly so!
  
• Once its nice and cooked, you need to separate the juice from the fruit in order to make a lovely thick syrup. Use a sieve to separate, and put the juices back into the pan and boil vigorously until it reduced by about half & nice, thick and syrupy.
• Chill the rhubarb syrup and fruit to room temperature
• Now whip the cream with the vanilla seeds until soft peaks
• Pour in the condensed milk, and whip up again until soft peaks come back!
• Pour half the cream mix into a suitable freezable container, followed by a thick drizzle of the rhubarb
• Pour the rest of the cream over the top, finishing with another thick drizzle of the fruit.
• Use a knife to swirl all the layers together, then pop in the freezer for a cpl hours and serve! Yum.