Add rhubarb, sugar and salt to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Add cornstarch and cook for another minute. Remove from heat and stir in the vanilla extract. Set aside and let cool to room temperature.

In a large bowl, begin whipping your heavy whipping cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.

After your cream is fully whipped, fold in the condensed milk. Using the hand mixer, mix on low for a few seconds until fully combined.

Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined.

Pour the ice cream mixture in the bottom of a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.

Remove the ice cream from the freezer a few minutes before serving.