Rhubarb Ice Cream with Caramel Swirl

Since I'm a sucker for rhubarb, I couldn't resist trying this recipe from the New York Times. It was great! The sour cream gives a unique richness and creamy texture, the rhubarb is tart and awesome, and the caramel adds extra sweetness and something toothsome. The chunks of rhubarb are great, too. It's a little bit of a labor of love, but if you love rhubarb, ice cream, and time consuming weekend cooking projects (guilty), then this is perfect!

Ingredients:
1 1/2 cups whole milk
1 3/4 cup plus 6 tbsp granulated sugar
pinch kosher salt
1 tsp vanilla extract
4 large egg yolks, slightly beaten
1 1/2 cups sour cream
3/4 pounds rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Directions:
Custard:

In a heavy-bottomed pot, whick millk, 3/4 cup sugar, salt, and vanilla over medium heat. Stir until sugar dissolves (about 5 minutes). Remove from heat. Meanwhile, whisk the egg yolks lightly in a large bowl and slowly and little by little, whisk in the hot milk mixture. (Really take your time otherwise you get scrambled eggs.) Return to the pot and cook over medium-low heat until mixture is thick enough to coat the back of a spoon - about 5 minutes. (Again, careful, if you over heat it, it can get granular.) Strain through a fine mesh sieve into a bowl, whisk in sour cream, and chill at least 3 hours or overnight.

Rhubarb Syrup

In a sauce pan, combine rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices but isn't falling apart. Using a slotted spoon, transfer the rhubarb to a bowl. Simmer the juices until syrupy, then pour of the rhubarb and chill.

Looks like this, yum!

Caramel

In a clean, dry, nonstick skillet, sprinkle 2 tbsp sugar over medium heat. When it starts to melt and lightly color, sprinkle in 2 more tbsp sugar and start swirling the pan to help distribute the sugar. Add the final 2 tbsp and cook, swirling the pan, until all the sugar has melted. Let it cool until sugar is caramelized and turns dark brown. Pour in the heavy cream and 2 tbsp water (standing back as it may splatter.) Simmer, stirring with a heatproof spatula until smooth. Cool completely.

Ice Cream (finally)
Pour the custard into an ice cream machine and churn. Add rhubarb mixture for the last minute of churning. (And try not to eat it all right now.)

To fill the container (I used an old ice cream container, but any freezer-safe tupperware or waxed cardboard will work), spread 1/4 of the caramel on the bottom, top with some ice cream, spread another quarter with caramel (just drizzle, it'll be messy), then top with ice cream, etc, finishing with ice cream on top.

Freeze until firm (at least 2 hours) and enjoy!