Begin by trimming and rinsing the rhubarb stalks. Chop them into small pieces and place them in a saucepan over medium heat. Allow them to stew for about 10-15 minutes, stirring occasionally, until they soften and break down into a thick compote.

Once your rhubarb is cool, transfer it to a large mixing bowl. Add in the heavy cream, pure vanilla extract, and sugar. Blend the mixture until it’s thoroughly smooth and velvety.

Cover the blended mixture and refrigerate it for at least 2 hours, ensuring it chills completely.

Once chilled, pour the mixture into an ice cream maker and churn for roughly 20-25 minutes, until it reaches a soft-serve consistency.

After churning, transfer your homemade rhubarb ice cream to an airtight container and freeze for an additional 3-4 hours, or until firm.