Creamy Rhubarb Jam Ice Cream

Instructions:

1. Combine the diced rhubarb, sugar, lemon juice, and salt in a medium saucepan over medium heat. Stir occasionally for 10–15 minutes until the rhubarb breaks down into a thick, syrupy consistency.
2. Remove the rhubarb jam from heat and let it cool completely in the refrigerator.
3. In a large bowl, whisk together the whole milk, sugar, and salt until the sugar is fully dissolved.
4. Stir in the heavy cream and vanilla extract until well-combined, taking care not to over-whisk and create excess air bubbles.
5. Pour the cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer one-third of the churned ice cream into a freezer-safe container. Spoon over several dollops of the chilled rhubarb jam.
7. Repeat the layering process with the remaining ice cream and jam, then use a knife or skewer to gently swirl the jam into the cream.
8. Freeze for at least 6 hours before serving.