No-churn honey rhubarb ice cream

Step 1/4

• 16⅔ ml heavy cream
• 23⅓ g honey
• 33⅓ g sliced almonds

• oven
• saucepan
• baking sheet
• rubber spatula
• parchment paper

Preheat oven to 180°C/350°F. To make almond Florentine, heat part of the cream, some of the honey, and all the sliced almonds in a small saucepan for approx. 4 min., while stirring, until it has reduced to a sticky, evenly coated mixture. Spread mixture evenly onto a parchment-lined baking sheet and place it on the lowest rack of the oven. Let bake approx. 8 min. or until golden.

Step 2/4

• 66⅔ g strawberries
• 166⅔ g rhubarb
• 33⅓ g honey

• knife
• cutting board
• baking dish
• blender

Hull the strawberries and set aside. Remove rough ends from the rhubarb and de-string if necessary. Chop into large pieces, place in a baking dish, and bake approx. 25 min. Remove rhubarb from the oven. Let cool slightly. Transfer to a blender and add strawberries and the rest of the honey. Blend until smooth.

Step 3/4

• ⅓ vanilla bean
• 75 g sweetened condensed milk
• 100 ml heavy cream

• bowl
• hand mixer with beaters
• rubber spatula

Scrape the vanilla pod and add to a bowl. Add condensed milk and the remaining cream and mix with a hand beater until foamy and aerated, approx. 5 min. Gently fold in ¾ of the rhubarb purée and ¾ of the almond Florentine.

Step 4/4

• baking dish

Pour ice cream mixture into a baking dish and pour the remaining purée over the top. Use the handle of a spoon to swirl purée into a marble pattern. Transfer to the freezer for approx. 3 hrs., or until frozen to your liking. Let mixture rest briefly at room temperature to soften before serving. Enjoy!

Enjoy your meal!