Rhubarb Ripple Ice Cream

Yield: About 3 quarts

Ingredients

For the compote, combine the rhubarb, sugar, corn syrup, and orange zest in a pot. Heat over low heat until the juices release from the fruit and the sugar and corn syrup are dissolved. Increase the medium heat, stirring occasionally until it simmers.
Add the orange liqueur and butter. Return to a simmer for 20-30 minutes, stirring occasionally, until it thickens.

To test it, freeze a plate. Put a drop of the compote onto the plate and return to the freezer for one minute. If it's solid but still soft then it's done. If it's runny then simmer for a bit longer.

Cool the compote in the refrigerator. Store covered until ready to use.
For the ice cream, combine the cream, milk, sugar, and corn syrup in a thick-bottomed pot. Gradually bring to a simmer, whisking occasionally.
When it comes to a rolling boil, remove from the heat and transfer to a metal bowl. Cool in an ice bath or in the refrigerator until the temperature drops to about 50°F.
Mix in the xanthan gum with a blender.
Whisk the softened cream cheese into the cooled dairy mixture. Blend to smooth.
Pour the mixture through a fine metal strainer to separate any remaining lumps. Press them through the mesh with the back of a spoon and whisk into the ice cream mixture.

I did this three times, and still found a few tiny bumps remaining. They ended up being imperceptible after churning.

Cover and refrigerate until cooled.
Churn the ice cream mixture following the manufacturer's instructions for your ice cream machine. You may need to do it in two batches.
Gently fold about 1/3 of the compote into the churned ice cream.
Place the ice cream into an airtight container, layering between the ice cream and 1/3 - 1/2 of the remaining compote. Seal and place in the refrigerator to harden.
Cover and refrigerate the remaining compote. Use as a topping when you serve the ice cream.