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1
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod.
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2
Simmer gently until sugar dissolves, about 5 minutes.
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3
Remove from heat, cover, and steep 30 minutes.
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4
Discard the vanilla pod and return mixture to a bare simmer.
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5
Place the yolks in a large bowl.
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6
Slowly whisk in hot milk mixture.
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7
Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes.
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8
Strain through a fine-mesh sieve into a bowl.
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9
Whisk in sour cream.
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10
Chill at least 3 hours or overnight.
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11
In a saucepan, combine the rhubarb with 1 cup sugar.
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12
Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes.
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13
Using a slotted spoon, transfer rhubarb to a bowl.
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14
Continue to simmer the juices until syrupy, 5 to 10 minutes more.
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15
Pour the syrup over the rhubarb.
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16
Cool completely.
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17
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat.
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18
When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar.
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19
Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted.
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20
Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown.
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21
Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter).
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22
Simmer, stirring with a heatproof rubber spatula until smooth.
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23
Cool completely.
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24
Pour the custard base into an ice cream machine and churn.
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25
Add rhubarb compote for the last minute of churning.
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26
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container.
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27
Top with a quarter of the ice cream.
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28
Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream.
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29
Freeze until firm for at least 2 hours and up to 1 week.
