No-Churn Rhubarb & Almond Crumble Ice Cream - Cuisine Magazine - From New Zealand to the World
Creamy no-churn ice cream with sweet-tart rhubarb and crunchy almond crumble - perfect for dessert! Serves 10-12.
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Ingredients
- 80g butter, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons caster sugar
- 3⁄4 cup plain flour
- 70g (2⁄3 cup) sliced almonds
- 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)
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