1lbfresh rhubarbwashed, trimmed, and cut in 2 inch chunks.
1 1/2cupsheavy cream
1vanilla beanseeds scraped, pod reserved
juice of half a lemon
Set oven to 400F
Put the rhubarb on a silpat lined baking sheet and roast for about 15 minutes, just until it softens and starts to release its juice.
Puree the hot rhubarb in a blender or food processor. Process until very smooth. Add the lemon juice and set aside.
Heat the cream, milk, sugar, vanilla seeds, and pod to a simmer. Take off the heat and let steep until cool.
Strain the cream mixture to remove the vanilla pods, and whisk it with the rhubarb puree. Chill in the refrigerator until very cold.
At this point taste the mixture. Add a little more lemon juice if needed. Pour into the bowl of your ice cream maker and process according to your machine's directions. When it is almost finished, add in the chocolate chunks and process just until they're evenly dispersed.
Transfer the ice cream to a loaf pan or freezer container and freeze until ready to enjoy.
https://theviewfromgreatisland.com/roasted-rhubarb-and-dark-chocolate-chunk-ice-cream/ May 3, 2013