Make the rhubarb compote. In a medium saucepan, combine chopped rhubarb, 3/4 cup sugar, and lemon juice. Cook over medium heat, stirring often, until the rhubarb softens and breaks down, 8–10 minutes. You’re aiming for a jammy texture with a little syrup.

Blend for a smooth base. Let the compote cool slightly. Blend until smooth using a blender or immersion blender. Set aside to cool to room temperature. This keeps the ice cream evenly pink and kid-friendly in texture.

Warm the dairy. In a clean saucepan, combine heavy cream and milk. Heat over medium-low until steaming but not boiling. Keep an eye on it to prevent scorching.

Whisk the yolks and sugar. In a bowl, whisk egg yolks, remaining 1/2 cup sugar, and a pinch of salt until pale and slightly thick, about 1 minute. This dissolves the sugar and helps the custard set smoothly.

Temper the eggs. Slowly drizzle about 1 cup of the hot dairy into the yolk mixture while whisking constantly. Then pour the tempered yolks back into the saucepan with the rest of the dairy.

Cook the custard. Stir over low heat with a spatula, sweeping the bottom and sides, until the custard thickens just enough to coat the back of the spatula, 4–6 minutes. Do not let it boil. If you have a thermometer, aim for 170–175°F.

Strain and flavor. Take the custard off the heat. Stir in vanilla. For the silkiest result, pour the custard through a fine-mesh strainer into a clean bowl. Let it cool 10 minutes.

Combine with rhubarb. Whisk in the blended rhubarb compote until fully mixed and a uniform rosy color. Taste and adjust: add a teaspoon more lemon juice or a tablespoon more sugar if needed. Remember that flavors dull slightly once frozen.

Chill completely. Cover and refrigerate until very cold, at least 4 hours or overnight. A cold base churns faster and yields smaller ice crystals for a creamier scoop.

Churn. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions, usually 18–25 minutes, until it’s the texture of soft serve.

Add mix-ins (optional). In the last minute of churning, sprinkle in mini white chocolate chips or crushed grahams for a playful crunch that kids love.

Freeze to set. Transfer to a lidded container, press a piece of parchment onto the surface to limit ice crystals, and freeze 3–4 hours for scoopable firmness.