Rhubarb Ice Cream in 35 Minutes

Instructions:

1. Place diced rhubarb, sugar, lemon juice, and salt in a saucepan over medium heat. Simmer, stirring occasionally, for 15-20 minutes until the rhubarb breaks down into a thick jam-like consistency and the liquid reduces. Remove from heat and cool completely.
2. In a chilled large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
3. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula until combined.
4. Dollop the cooled rhubarb reduction over the cream mixture and use a knife or spatula to gently swirl the jam into the cream to create ribbons.
5. Pour the mixture into a 9x5 inch loaf pan or airtight freezer-safe container and smooth the top with a spatula.
6. Cover tightly with plastic wrap, pressing it directly onto the surface, and freeze for at least 6 hours or overnight.