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