No Churn Rhubarb Jam Ice Cream: Rich

Instructions:

1. Combine diced rhubarb, sugar, lemon juice, and salt in a saucepan over medium heat.
2. Stir occasionally for 15–20 minutes until the rhubarb breaks down and the liquid becomes thick and jammy.
3. Remove from heat and transfer the jam to a bowl; chill completely in the refrigerator.
4. In a chilled mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
5. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
6. Gently fold the whipped cream into the condensed milk mixture using a spatula with a cut-and-fold motion to maintain aeration.
7. Line a 9x5 inch loaf pan with parchment paper.
8. Pour half of the cream base into the pan, drop spoonfuls of the chilled rhubarb jam on top, and repeat layers.
9. Freeze for at least 6 hours until firm.