Step 1

Add rhubarb, sugar and salt to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Add cornstarch and cook for another minute. Remove from heat and stir in the vanilla extract. Set aside and let cool to room temperature.

Step 2

In a large bowl, begin whipping your heavy whipping cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.

Step 3

After your cream is fully whipped, fold in the condensed milk. Using the hand mixer, mix on low for a few seconds until fully combined.

Step 4

Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined.

Step 5

Pour the ice cream mixture in the bottom of a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.

Step 6

Remove the ice cream from the freezer a few minutes before serving.