Ingredients
| FOR THE ALMOND CRUMBLE | |
| 80g butter, at room temperature | |
| 1 teaspoon vanilla extract | |
| 3 tablespoons caster sugar | |
| 3⁄4 cup plain flour | |
| 70g (2⁄3 cup) sliced almonds | |
| FOR THE RHUBARB ICE CREAM | |
| 700g rhubarb, cut into 5cm lengths | |
| 1⁄4 cup caster sugar | |
| 1 tablespoon vanilla extract | |
| 500ml cream | |
| 395g sweetened condensed milk | |
| 1 tablespoon glucose syrup | |
| 200g mascarpone | |
| 2⁄3 cup rhubarb jam (I used Anathoth Farm Rhubarb and Red Berry) |
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. |
Recipes, food styling & photography Sarah Tuck
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