Wash and trim the fresh rhubarb, then chop it into small pieces and place in a saucepan over medium heat. Cook for 5–7 minutes until softened.

In a large mixing bowl, whisk together the heavy cream and sweetened condensed milk until smooth.

Fold in the cooled rhubarb and add vanilla extract if desired.

Transfer to a loaf pan, smoothing the top and aerate the mixture with a mixer for about 10 seconds.

Cover and place in the freezer for at least 6 hours or overnight.

Scoop and serve the ice cream, adding optional mix-ins if desired.