Rhubarb Gelato (Italy)

Rhubarb Gelato

In a saucepan, combine the rhubarb and 1/2 cup sugar. Cook over medium heat until the rhubarb is soft and has released its juices, about 10 minutes. Let the mixture cool, then puree in a blender until smooth.
In a separate saucepan, heat the milk, cream, and remaining 1/2 cup sugar over medium heat until hot but not boiling.
In a bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Strain the mixture into a bowl and stir in the rhubarb puree. Chill the mixture in the refrigerator until cold.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the gelato to a container and freeze until firm, about 4 hours.
Scoop the rhubarb gelato into bowls and enjoy the taste of spring!