Strawberry-Rhubarb Swirl Ice Cream

The other day I was preparing a gluten free strawberry-rhubarb crumble for my clients, and I got to thinking about what else I could create with this magical duo besides the standard baked confections we are all used to seeing. Well, whenever I think of pies, crisps and crumbles my mind automatically wanders to it's perfect partner: ice cream! I don't know why it had never occurred to me to take the fruit filling and swirl it into an ice cream, but I sure am glad that the inspiration finally struck. This ice cream is a heavenly marriage of sweet, creamy custard mingled with bright, fresh fruit. A wonderful dessert to usher in the warmer days of Spring!

makes 1 quart 
Ingredients
1 1/2 cups strawberries, hulled and sliced
1 cup rhubarb, sliced
1 cup sugar, divided
5 egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split
 1 tsp vanilla extract

  Instructions
1. Bring strawberries, rhubarb and 1/4 cup of sugar to a boil over medium heat in a small saucepan, stirring occasionally. Simmer for about 5 minutes or until fruit is cooked through. Remove from heat and set aside to cool.
2. Whisk egg yolks and remaining 3/4 cup of sugar in a bowl until mixture is thick and pale yellow.
3. Add milk, vanilla seeds and vanilla pod to a saucepan and bring to a low simmer (do not boil). When small bubbles appear around the edges of the pan remove from heat and discard vanilla pod (or reserve for another use!).
 4. Very slowly and gradually add the warm milk into the egg mixture, whisking constantly. Return combined egg mixture to the pan and heat custard over medium-low heat to 160 degrees (custard should coat the back of a wooden spoon). Remove from heat.
5. Add heavy cream and vanilla to the saucepan and stir to combine. Pour entire mixture through a fine mesh strainer into a clean bowl. Chill, covered, for at least 30 minutes or until mixture has cooled completely, then freeze in an ice cream maker.
6. To add the strawberry-rhubarb swirl, alternate layers of ice cream and cooled fruit mixture into the ice cream storage container. Store in freezer until ready to serve.