Rhubarb Swirl Buttermilk Ice Cream

Ingredients (13)

• For the Ice Cream:
• 6 large egg yolks
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Pinch salt
• 1 cup chilled buttermilk
• 1 teaspoon vanilla extract
• For the Rhubarb Compote:
• 6 cups rhubarb (approx. 8-10 stalks, ends trimmed and cut to 1/2-inch slices)
• 1/2 cup sugar
• 1/2 cup honey
• 1/4 cup water
• 1 teaspoon vanilla