Red Currant Crisp Ice Cream

Red Currant Swirl
0 Rinse and de-stem the red currants. Add them into a small sauce pot along with the sugar.
2 Cover with a lid and cook for about 5 minutes over medium low heat until they start to steam.
3 Remove the lid and continue to cook for another 10 minutes. They should be actively bubbling and still seem very runny.
4 In a small bowl stir together 2 teaspoons of starch with 1 tablespoon of water. With the red currants still cooking, pour in the corn starch slurry and stir.
5 Cook for another 2-3 minutes and then turn off the heat.
6 Pour the currants onto a quarter baking sheet or a shallow dish and allow them to cool completely.
Oat Crumble
8 Preheat the oven to 350 F and place a rack in the center of the oven.In a medium bowl, add in the soft butter, white sugar, brown sugar, salt, and vanilla.
9 Use a fork to mix the ingredients together. Add in the flour and oats and mix again until just combined.
10 Line a baking sheet with parchment paper and pour the crumble on top. Break it up across the baking sheet. Bake for 15 minutes until golden brown.
11 Take the baking sheet out of oven and allow the crumble to cool completely.
Mascarpone Ice Cream
13 In a medium bowl, whip together the mascarpone, vanilla bean paste, and fine sea salt until smooth and combined. *After making this I decided I think I would love it even more if the mascarpone was subbed with cream cheese or creme fraiche instead but it's up to you! If you do swap it's an even 1:1 weight swap. 
14 Add in the sweetened condensed milk and whip again until smooth.
15 Lastly pour in the cold heavy cream and whip until lines hold.
Layer & Freeze
17 This recipe makes about 2 pints of ice cream so you can either layer it into two pint containers or a medium loaf pan!
18 To layer this ice cream you want to scoop about 1/2 a cup of ice cream or one 2"layer and then swirl in a few spoonfuls of the red currant jam followed by a layer of the oat crumble. Then repeat until all the ingredients have been used up.
19 Lay a piece of parchment or plastic wrap on the surface. Place in the freezer for 6-8 hours or ideally overnight.
20 Set out for 5 minutes before scooping and serving.