Strawberry and Rhubarb Compote with Vanilla Ice Cream
Cut the vanilla pod lengthwise, and scrape out the seeds. Stir the vanilla seeds into the cream and milk, bring to a boil, remove from the heat, and cover. Let infuse for 10 minutes. Beat the egg yolks with the sugar until creamy. Add to the cream mixture in the pot, remove the vanilla pot, and return to the heat. Stir with a wooden spoon over low heat but do not let exceed 83°C (approximately 181°F). Pass the custard through a sieve and let cool over an ice water bath, stirring occasionally. Put the cooled cream mixture in the ice cream maker until finished.
If you don't have an ice cream maker, you can put the mixture into a shallow metal tray, and place in the freezer for at least 5 hours. Stir after the first hour. Peel the rhubarb for the compote, trim, and cut into bite-sized pieces. Rinse, trim, and quarter the strawberries. bring the fruit, sugar, lemon juice, and orange liqueur to a boil in a saucepan. Reduce the heat and simmer for 5-8 minutes. Remove from the heat, and serve warm or cold with the ice cream.