A creamy and tangy Italian-style frozen dessert made with fresh rhubarb and a rich custard base, perfect for spring and summer treats.

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In a saucepan, combine chopped rhubarb, 3/4 cup sugar, and lemon juice. Cook over medium heat until rhubarb is soft and syrupy, about 10-15 minutes. Let cool and puree until smooth.
In another saucepan, heat the milk and 1 cup of cream over medium heat until just steaming.
In a bowl, whisk the egg yolks with 1/2 cup sugar until pale and thick.
Gradually pour the warm milk mixture into the yolks, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F/77°C).
Remove from heat, stir in the remaining 1 cup cream and vanilla extract. Let cool slightly.
Stir in the rhubarb puree, then chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a container and freeze until firm, about 2-4 hours.