Borscht Ice Cream with Rye Crumble

**Prepare the Borscht Base:** In a medium saucepan, combine the roasted beets, carrot, red onion, and vegetable broth. Bring to a simmer over medium heat. Reduce heat to low, cover, and cook for 20 minutes, or until the carrot is tender. The broth should smell subtly earthy and sweet.

**Blend the Base:** Carefully transfer the borscht mixture to a blender (or use an immersion blender). Blend until completely smooth. Taste and adjust seasoning with salt if needed. Let cool slightly.

**Make the Ice Cream Custard:** In a separate saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just starting to simmer around the edges. Do not boil.

**Combine and Churn:** Slowly pour the cooled borscht base into the cream mixture, stirring constantly to combine. Add the lemon juice. Strain the mixture through a fine-mesh sieve to remove any solids. This will ensure a perfectly smooth ice cream.

**Chill the Mixture:** Cover the mixture and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the mixture to chill completely, which is crucial for proper ice cream making.

**Churn the Ice Cream:** Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. The ice cream should be thick and creamy.

**Prepare the Rye Crumble:** Preheat oven to 175°C (350°F). In a medium bowl, whisk together the rye flour, all-purpose flour, brown sugar, and rolled oats.

**Add Butter to the Rye Crumble:** Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The butter should still be cold; work quickly to prevent it from melting.

**Bake the Rye Crumble:** Spread the crumble mixture in an even layer on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and crisp. Let cool completely.

**Assemble and Serve:** Spoon the borscht ice cream into serving bowls. Crumble the cooled rye crumble over the top. Garnish with fresh dill. Serve immediately and enjoy the contrasting textures and refreshing flavors.