Rhubarb Ice Cream with a Caramel Swirl
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1 and 1/2 cups whole milk
  • 1 and 3/4 cup plus 6 tablespoons granulated sugar
  • Pinch fine sea salt
  • 1 vanilla bean , split and scraped
  • 4 large egg yolks, lightly beaten
  • 1 and 1/2 cups sour cream
  • ¾ pound rhubarb , cut into 1/2-inch dice
  • ½ cup heavy cream

Instructions

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