Rhubarb Crumble Ice Cream

Ingredients :

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/2 tsp ground cinnamon (for the crumble)
• 1/4 tsp ground ginger (for the crumble)
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 2 tbsp unsalted butter, melted
  Pinch of salt

Directions:

1. In a saucepan, combine the chopped rhubarb and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down (about 10 minutes).
3. Stir in the vanilla extract and remove from heat. Let the rhubarb mixture cool completely.
4. In a separate bowl, whisk together the heavy cream, whole milk, and sweetened condensed milk. Once the rhubarb mixture is cooled, stir it into the cream mixture.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. While the ice cream is churning, make the crumble topping: In a bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, and a pinch of salt.
7. Add the melted butter and stir until the mixture becomes crumbly. Spread the crumble mixture onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown.
   Once the ice cream is done churning, layer it with the crumble topping in an airtight container, gently folding the crumble into the ice cream.
8. Freeze the ice cream for at least 4 hours, or until firm. Serve and enjoy!

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes (plus freezing time)
Kcal: 280 kcal | Servings: 6 servings