Add the rhubarb, strawberries and sugar in a mixing bowl. Stir until the sugar covers all the fruit. Let sit for 15 minutes.
Spread the strawberries and rhubarb onto a jelly roll pan.
Place in the oven and bake for 25 minutes.
Remove from the oven and let cool. Place the cooled roasted strawberries and rhubarb into the blender and puree.
Pour into a bowl and cover with plastic wrap. Place in the fridge until the vanilla ice cream is ready.
Vanilla Ice Cream
Place the egg yolks into a bowl.
Cut the vanilla bean pod in half. Scrape the seeds out.
In a medium sauce pan, add in the sugar and the vanilla bean seeds. Stir to help break the vanilla seeds out of clumps.
Add in the heavy cream, milk, and the vanilla bean pod. Place over medium heat and let heat to almost a boil.
Once small bubbles form around the outsides of the pan, add about 1/2 cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it's done. It took about 4 minutes for me.
Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
Once it's semi froze, place a third of the base in a freezer-safe bowl or loaf pan. Add a layer of roasted fruit puree. Use half of the mixture. Give it a swirl with a knife,
Add another third of the ice cream. Add the remaining roasted fruit puree. Swirl the two together for a knife.
Add the remaining ice cream and give another swirl. Cover with plastic wrap.
Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!