SERVES 4-6

For the ice cream:
rhubarb 500g
sugar 250g
milk 300g
custard powder 1 tbsp
double cream 300g
honey 25g
condensed milk ½ tin
milk chocolate (minimum 70% cocoa solids) 100g
6 mini loaf tins for choc ices

Chop rhubarb and add with sugar to a large pan. Place over a moderate heat and stir continuously until very thick and sweet. Chill as soon as possible.

Heat milk with custard powder and whisk well. Add the other ingredients (apart from chocolate), and blend with a stick blender. Pass through a fine sieve, then churn according to your ice-cream machine instructions. Scoop out into a stainless steel bowl which has been in the freezer and fold through the rhubarb; place in the freezer.

Spray 6 mini loaf tins with baking spray then line the longer side with parchment paper cut to the right size, leaving an overhang to cover the ice cream. Place the tin in the freezer for 10 minutes and stir the ice-cream mix again. Once the moulds are frozen, spoon in the ice cream. Using a palate knife, smooth the top, ensuring the mix has gone to all corners and edges. Fold the paper overhang down on top of the ice cream; repeat in the other moulds then freeze until solid.

Cut parchment paper rectangles the exact width of the tins. Melt chocolate in a bowl over a pan of simmering water then, using a palate knife, spread a thin layer of chocolate over the paper. Take one of the frozen ice-cream bars and, starting 3cm in from the edge of the chocolate, place the side of it on to the chocolate then roll the ice cream up in the paper and put in the freezer. When set, remove paper and trim ends using a hot, sharp knife. Garnish with crushed rhubarb and custard sweets!

Marcus Wareing recently opened the Gilbert Scott, St Pancras Hotel, London