Buttermilk Rhubarb Ice Cream

Simmer whipping cream on low heat until steam is visible. Meanwhile, in a medium bowl, whisk together egg yolks and sugar, until the sugar is fairly dissolved and the mixture is somewhat frothy.

Slowly and carefully (to avoid scrambling the eggs) whisk the egg and sugar mixture into the cream. Simmer for an additional 6 minutes on low heat. (Do not boil the mixture, otherwise the eggs could scramble adn the cream will curdle.)

Remove from heat. Slowly stir in buttermilk, cover, and refrigerate for 3 hours.

Meanwhile, in a medium saucepan, combine rhubarb, ginger, sugar and water. Bring to a boil, then reduce heat and simmer for 10 minutes or until the mixture is soft and thick. Remove the mixture from heat and place in a small bowl. Cover and refrigerate.

After the buttermilk ice cream base has been refrigerated, pour the mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. During the last 3 minutes of freezing the ice cream, slowly add the rhubarb-ginger mixture. Continue churning the ice cream mixture for 3 more minutes.