Rhubarb Jam Ice Cream for 10 Servings

Instructions:

1. Combine diced rhubarb, sugar, lemon juice, and salt in a saucepan over medium heat.
2. Simmer, stirring occasionally, until the rhubarb breaks down and the liquid reduces into a glossy, syrupy consistency (approx. 10–15 minutes).
3. Transfer the jam to a bowl and chill completely in the refrigerator.
4. In a large mixing bowl, whisk the sugar and salt into the whole milk until the sugar grains have completely dissolved.
5. Stir in the heavy cream and vanilla extract.
6. Cover and chill the base for at least 6 hours (or overnight) to allow the fats to stabilize.
7. Pour the chilled base into your ice cream maker and churn according to manufacturer directions.
8. When the ice cream reaches a soft-serve consistency, stop the machine.
9. Layer 1/3 of the ice cream into a freezer container, followed by 1/3 of the chilled rhubarb jam. Repeat layers.
10. Use a rubber spatula to gently drag the jam through the cream in a figure-eight motion to create a swirl.
11. Freeze for an additional 4 hours to harden.