Prepare the Rhubarb Compote: In a medium saucepan, combine chopped rhubarb, sugar, a pinch of salt, and a splash of water. Cook over medium heat for about 8–12 minutes, stirring occasionally, until the rhubarb breaks down and the mixture resembles a loose jam. Once done, remove from heat and let it cool completely either at room temperature or in the refrigerator.

Whisk the Egg Yolks: While your rhubarb compote cools, whisk together egg yolks and sugar in a large mixing bowl until the mixture turns pale and thickens slightly—about 2–3 minutes. This step is crucial for the richness of your homemade rhubarb ice cream. Set the bowl aside as you prepare the dairy mixture.

Heat the Dairy: In a saucepan, combine milk and heavy cream, and heat over medium-low until steaming, but do not let it boil. Stir occasionally for about 5 minutes to ensure even heating.

Combine Egg Mixture with Dairy: Gradually pour the warm milk and cream mixture into the egg yolk mixture while continuously whisking to prevent the yolks from cooking too quickly. Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon, approximately 5–7 minutes.

Flavor the Custard: Remove the custard from heat and stir in vanilla extract for added flavor. Strain the custard through a fine mesh sieve to eliminate any egg bits if desired. Let the custard cool to room temperature, and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20–25 minutes. Add the cooled rhubarb compote to create beautiful swirls.

Freeze to Firm Up: Transfer the churned ice cream to a container lined with parchment paper. Cover tightly with a lid or plastic wrap, and freeze for at least 4 hours until firm.