Strawberry Rhubarb Ice Cream

In a saucepan, over medium-low heat, bring rhubarb and water to a simmer.
Cook, stirring occasionally, for about 15 minutes or until the rhubarb is cooked and soft. 
 

Using the back of a wooden spoon, push the rhubarb through a sieve.
Set aside. 
 

In a bowl, beat the eggs with the sugar until thickened and pale yellow.
Set aside. 
 

In another medium saucepan over medium-low heat, bring milk and cream to a simmer 
 

Gradually whisk into the egg mixture.
Return entire mixture to the saucepan.
Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
Be careful not to let the mixture boil. 
 

Strain into a clean large bowl.
Let cool to room temperature. 
 

Stir in rhubarb and strawberries.
Cover and refrigerate until cold or overnight. 
 

Either churn the mixture in an ice-cream machine or freeze until semi-frozen, then beat well to break down the ice crystals. 

Re-freeze, then repeat the process.