Rhubarb Jam Ice Cream with Condensed Milk

Instructions:

1. Combine the diced rhubarb, sugar, lemon juice, and salt in a medium saucepan over medium heat.
2. Simmer for 10–15 minutes, stirring occasionally, until the rhubarb has completely broken down and the liquid has thickened into a syrupy, jam-like consistency.
3. Remove the rhubarb jam from heat and let it cool completely to room temperature.
4. In a large chilled bowl, beat the cold heavy whipping cream and a pinch of salt on medium-high speed until stiff peaks form.
5. Gently fold in the sweetened condensed milk and vanilla extract using a spatula, being careful not to deflate the cream.
6. Pour half of the cream base into a lined 9x5 inch loaf pan and smooth the top.
7. Drizzle half of the cooled rhubarb jam over the cream.
8. Repeat with the remaining cream and the remaining jam.
9. Use a butter knife or skewer to gently swirl the jam into the cream to create ribbons of pink.
10. Cover with plastic wrap and freeze for at least 6 hours.