|350 ml||heavy cream|
|100 g||sliced almonds|
|225 g||sweetened condensed milk|
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.
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.
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.
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!