Step 1

In a large pot, mix the milk, cream, 3/4 cup of the sugar, salt, and corn syrup together on medium heat. Bring the mixture to a boil for about 1 - 2 minutes, then lower to a simmer.

Step 2

In a small bowl, mix the egg yolks, 1/4 cup (50 g) of sugar and corn starch. Slowly add 1 cup (250 mL) of the heated milk to the eggs to bring up the temperature. Mix the eggs back into the pot.

Step 3

Mix the contents of the pot constantly until it forms a thick custard. You can test this by dipping a wooden spoon in the mixture, then running your finger down the back of the spoon. If a line where you swipe remains there, the custard is ready. It should take about 5 minutes. Stir in the vanilla.

Step 4

Prepare an ice bath - it should be more ice than water. Fill a large freezer bag with the custard and let it rest in the ice bath for about 30 minutes.

Step 5

Make the strawberry rhubarb swirl by adding all the ingredients in a medium pot and cook until the rhubarb is soft and a syrup has formed. Mash the strawberries and rhubarb, leaving a couple of small chunks in if you want more texture. Place in a bowl and refrigerate.

Step 6

Put the cooled custard in your ice cream maker and prepare according to manufacturer instructions.

Step 7

Layer the strawberry rhubarb and ice cream in a container, starting with the strawberry rhubarb mixture. Freeze for an additional 3 - 4- hours.

Step 8

*If you do not have an ice cream maker, place the ice cream in a container and place in the freezer. Every 30 minutes for about 3 - 4 hours, mix the ice cream. Be sure to scrape the sides and bottoms to break up the ice crystals. Use am immersion blender if you have one available.