Step 1

Place the strawberries, rhubarb, and sugar in a medium saucepan. Cook over medium heat for about 20 minutes, stirring often, or until the mixture is thick and jammy. Refrigerate until chilled, overnight

Step 2

In the bowl of a stand mixer fitted with the whisk, beat the heavy cream with the sugar, vanilla extract, salt, and lemon zest until medium-stiff peaks form. Using a spatula, fold the sweetened condensed milk into the heavy cream until combined, being careful not to overmix and deflate the custard.

Step 3

Pour half of the ice cream mixture into a loaf pan. Dot half of the fruit mixture over the ice cream. Swirl with a knife. Add the rest of the custard and swirl the remaining fruit mixture into the custard. Cover and freeze overnight.