Vanilla Rhubarb Custard Ice Cream

• 1 pound rhubarb
• 3 cups half & half
• 3/4 cup sugar
• 1 vanilla bean
• 4 eggs

1. Roast rhubarb
2. Clean rhubarb
3. Slice the middle lengthwise
4. Dust on both sides with sugar
5. Place on parchment-lined baking sheet
6. Cook for 15 minutes at 400 degrees
7. Let cool, and chop into a lovely red mush
8. Set aside
9. Part 1: Ice cream custard - half & half
10. In double boiler, add half & half
11. Split vanilla bean and scrape seeds, add bean and seeds to half & half
12. Stir often
13. Heat just until bubbles form on the side of the pan
14. Remove from heat, let it cool for about 10 minutes
15. Part 2: Ice cream custard - eggs & sugar
16. In separate bowl, add 3 egg yolks and 1 whole egg
17. Add 3/4 cup sugar and mix until creamy
18. Part 3: Cooking ice cream custard
19. Add one half cup of the warm half & half mixture to the egg mixture, continuously stirring
20. Add remainder of half & half, one half cup at a time, while stirring
21. Too hot and you'll get sweetened scrambled eggs)
22. Return mixture to double boiler and heat
23. Keep stirring
24. Heat slowly until thickens and mixture coats the spatula ( see photo 4)
25. Remove from heat and stir in rhubarb mush, puree

rhubarb, sugar, vanilla bean, eggs

Taken from www.yummly.com/recipe/Vanilla-Rhubarb-Custard-Ice-Cream-1674080 (may not work)