No-Churn Rhubarb & Almond Crumble Ice Cream

This ice cream is always popular, with its creamy sweet-tart flavour and the added textural crunch of the almond crumble.

Instructions

1.	FOR THE ALMOND CRUMBLE
2.	Line an oven tray with baking paper and preheat the oven to 180 ̊C.
3.	Put the butter, vanilla and sugar in a food processor and whizz until pale and creamy.
4.	Add the flour and whizz until it starts to form a clumpy crumble. Add the almonds and pulse to combine.
5.	Tip out onto the baking paper and squish together to form some larger clumps.
6.	Bake for 15 minutes, then mix the outer darker crumbs into the centre and bake another 5 minutes or until golden.
7.	Cool completely before storing in an airtight container for up to a week.
8.	FOR THE RHUBARB ICE CREAM
9.	Preheat the oven to 180 ̊C.
10.	Put the rhubarb pieces in a single layer in the base of a large baking dish.
11.	Sprinkle the sugar and vanilla extract over the rhubarb and toss gently to coat.
12.	Bake for 15 minutes, or until soft.
13.	Remove from the oven and allow to cool.
14.	Drain off and reserve excess juice and whizz the rhubarb in a food processor to make a rhubarb puree.
15.	Whip the cream to soft peaks in a large bowl.
16.	Add the condensed milk, glucose syrup and mascarpone and whip again to combine.
17.	Stir in the cooled rhubarb puree and a quarter of the almond crumble, then pour into a container measuring 30cm x 22cm.
18.	Drop big spoonfuls of the jam into the ice cream and swirl through.
19.	Top with another quarter of the crumble, reserving the rest in a sealed container.
20.	Freeze for 6 hours or up to a week in advance.
21.	Remove from the fridge 10 minutes before serving with small honey waffle cones or fresh berries and an extra sprinkling of almond crumble.