Rhubarb Ripple Shortbread Ice Cream, or, A Taste of Spring

INGREDIENTS

3 cups

heavy cream (35%)

3/4 cup

granulated sugar

1/4 tsp

finely crushed sea salt (but any type of finely crushed salt works well too)

vanilla bean

1 1/2 cups

milk (I used 1% but any type works)

1 1/2 tsp

vanilla extract

3 cups

chopped fresh rhubarb

1/3

to ½ cup granulated sugar (depending on how sweet you like it)

1 tbsp

water

165 g

shortbread cookies (add more or less, depending on how much you like them. Measuring isn't necessary)