Jersey Milk and Rhubarb Crumble Ice Cream

**Prepare the Rhubarb:** Chop the rhubarb into 1cm pieces. In a saucepan, combine the rhubarb with 50g of caster sugar and cook over a low heat until softened and broken down, about 10-15 minutes. Remove from heat and let cool completely. Puree the rhubarb in a blender until smooth. Set aside.

**Make the Crumble:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). In a large bowl, rub together the Jersey butter, plain flour, and ground almonds with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining 100g of caster sugar. Add the very thinly sliced Jersey Royal potato pieces.

Spread the crumble mixture evenly on a baking tray lined with parchment paper. Bake for 15-20 minutes, or until golden brown and crisp. Let cool completely, then break into small pieces.

**Make the Custard Base:** In a medium saucepan, combine the Jersey milk and double cream. Heat over medium heat until just simmering. Do not boil.

In a separate bowl, whisk together the egg yolks and the remaining caster sugar until pale and creamy.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. Do not boil.

Remove the custard from the heat and stir in the vanilla extract.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

Stir in the cooled rhubarb puree into the custard base. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to chill completely.

**Churn the Ice Cream:** Pour the chilled custard base into your ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, add the cooled crumble pieces. The crumble should be gently incorporated, but not fully blended in. Make sure the ice cream maker is fully mixed so crumble pieces are evenly distributed.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.

Dust with icing sugar before serving.