A 2-inch piece vanilla bean
Combine the rhubarb with
Place the rhubarb in a food processor fitted with the metal blade and purée it. Set the purée aside to cool.
Place the egg yolks in a large stainless steel bowl. Add the remaining
Place the milk and the cream in a heavy-bottomed saucepot. Add the vanilla bean and bring the milk-cream mixture to a boil. Slowly whisk it into the egg mixture.
Refrigerate the ice cream base until cold, and then strain it. Whisk the rhubarb purée into the ice cream base.
Freeze according to ice cream machine manufacturer’s instructions.
© 1993 Emily Luchetti. All rights reserved.