Rhubarb Ice Cream with a Caramel Swirl - milk

Method

• In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod.
• Simmer gently until sugar dissolves, about 5 minutes.
• Remove from heat, cover, and steep 30 minutes.
• Discard the vanilla pod and return mixture to a bare simmer.
• Place the yolks in a large bowl.
• Slowly whisk in hot milk mixture.
• Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes.
• Strain through a fine-mesh sieve into a bowl.
• Whisk in sour cream.
• Chill at least 3 hours or overnight.
• In a saucepan, combine the rhubarb with 1 cup sugar.
• Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes.
• Using a slotted spoon, transfer rhubarb to a bowl.
• Continue to simmer the juices until syrupy, 5 to 10 minutes more.
• Pour the syrup over the rhubarb.
• Cool completely.
• In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat.
• When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar.
• Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted.
• Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown.
• Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter).
• Simmer, stirring with a heatproof rubber spatula until smooth.
• Cool completely.
• Pour the custard base into an ice cream machine and churn.
• Add rhubarb compote for the last minute of churning.
• Scrape a quarter of the caramel into the bottom of a freezer-proof quart container.
• Top with a quarter of the ice cream.
• Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream.
• Freeze until firm for at least 2 hours and up to 1 week.