Double-Decker Rhubarb Ice Cream Sandwiches

1. 1

   Scrape seeds from vanilla bean into heavy medium saucepan; add bean.

2. 2

   Add rhubarb (with juices if using frozen), 1 cup sugar, 2 tablespoons corn syrup and pinch of salt.

3. 3

   Cover pan and cook over medium-low heat until rhubarb is tender, about 10 minutes.

4. 4

   Cool; discard vanilla bean.

5. 5

   Place rhubarb mixture in blender.

6. 6

   Add raspberries with juices; puree mixture until smooth.

7. 7

   Whisk egg yolks, 1/2 cup whipping cream, remaining 1/2 cup sugar and 2 tablespoons corn syrup in clean heavy medium saucepan to blend well.

8. 8

   Stir mixture over medium-low heat until thick enough to coat spoon, about 7 minutes (do not boil).

9. 9

   Remove from heat.

10. 10

    Mix in 2 1/3 cups rhubarb-raspberry puree.

11. 11

    Refrigerate custard until cold.

12. 12

    Cover and refrigerate remaining rhubarb-raspberry puree for sauce.

13. 13

    Process rhubarb custard in ice cream maker according to manufacturer's instructions.

14. 14

    Freeze in covered container.

15. 15

    Place 8 Pistachio Meringues on clean baking sheet.

16. 16

    Top each meringue with scoop of rhubarb-raspberry ice cream; flatten ice cream to reach edge of meringue.

17. 17

    Top each ice-cream-covered meringue with another meringue and another scoop of ice cream; flatten to reach edge.

18. 18

    Top each with third meringue.

19. 19

    Cover and freeze ice cream sandwiches until firm, about 2 hours.

20. 20

    (Can be made 3 days ahead.

21. 21

    Keep frozen.)

22. 22

    Cut sandwiches in half.

23. 23

    Place 2 halves, rounded sides down, on plates.

24. 24

    Drizzle with reserved puree.

* Per serving · 4 servings · Values may vary.