Strawberry Rhubarb Ice Cream: Velvety

Instructions:

1. Simmer the diced strawberries, rhubarb, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the fruit softens and releases its juices.
2. Once the mixture thickens, stir in the cornstarch slurry and simmer for another 2 minutes until the jam is glossy and coats the back of a spoon. Stir in vanilla, then cool completely in the refrigerator.
3. Whisk egg yolks and sugar together until pale and thick.
4. Heat the milk, salt, and half of the heavy cream in a saucepan until it just reaches a simmer (small bubbles around the edges).
5. Slowly drizzle the hot milk into the egg mixture, whisking constantly to avoid scrambling the eggs.
6. Return the entire mixture to the pot and cook over low heat, stirring constantly, until it thickens enough to leave a trail on the spoon.
7. Strain the custard through a fine-mesh strainer into a bowl to remove any egg solids.
8. Stir in the remaining heavy cream and vanilla extract.
9. Chill the base to 40°F (4°C) for at least 6 hours before churning in an ice cream maker.
10. Churn the ice cream according to manufacturer instructions, then swirl in the chilled strawberry rhubarb compote before freezing in an air-tight container.