2 cups heavy cream
2 cups whole milk
3/4 cup sugar
2 tsp ground cinnamon (or 1 tsp. cinnamon extract)
dash of salt

RHUBARB COMPOTE:

2 cups rhubarb, chopped into 1-inch pieces
3/4 cup sugar
2 cinnamon sticks
water (about 1 cup)

FOR ICE CREAM MAKER:

ice
kosher or rock salt

For rhubarb compote, wash rhubarb and place in a large pot along with sugar, cinnamon sticks, and enough water so that that rhubarb is just covered. Cook, until sugar is melted, and rhubarb is soft. Discard cinnamon sticks and any extra water.

In a large mixing bowl combine heavy cream, whole milk, sugar, cinnamon or extract and salt. Stir until sugar is dissolved.

Wait until rhubarb compote has cooled, and add to cream mixture. Place in your ice cream maker, and follow manufacturers instructions.

Serve cold, with fresh strawberries or strawberry sauce and chopped mint if desired.

Submitted by: Daniel Lee Mishkin