No-Churn Rhubarb & Almond Crumble Ice Cream - Cuisine Magazine - From New Zealand to the World

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)