Strawberry Rhubarb Ice Cream Recipe

Preparation

1. Add milk, cream, sugar, and salt to a large saucepan. Warm over medium heat until it comes to a boil and boil for 2 minutes. Then, reduce the heat and bring to a simmer.
2. Whisk the egg yolks and corn starch in a medium bowl. Carefully add 1 cup of hot milk mixture to egg yolk mixture 1/4 cup at a time until the eggs are tempered. Then, pour egg yolk mixture into saucepan and whisk until smooth.
3. Keep heat at medium and stir the pot until the mixture coats the back of a wooden spoon, about 5-8 minutes. Stir in the vanilla extract.
4. Pour hot milk mixture into heatproof bowl and allow it to cool slightly. Then cover it with plastic wrap and place it in the refrigerator for at least 4 hours.
5. Add strawberries, rhubarb, 1/4 cup sugar, and kosher salt to small saucepan and bring heat to medium. Cook until rhubarb has softened and mixture is chunky and syrupy. Allow to cool to room temperature.
6. Add cooled milk mixture to your ice cream maker and churn according to manufacturer's instructions. After two minutes of churning, add strawberry rhubarb mixture to integrate fully, it will turn the ice cream a deep pink with bits of fruit distributed throughout.