Vanilla Ice Cream With Cherry Rhubarb Sauce

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1 1/2 cups heavy whipping cream (not ultra-pasteurized)

1 1/2 cups whole milk

3/4 cups sugar

4 egg yolks

1 vanilla bean (scraped, pod reserved for Cherry Rhubarb Sauce)

pinch of salt

1 pound rhubarb stalks

2 cups sweet cherries (stemmed and pitted)

1/4 cup brown sugar

1 cup water

reserved vanilla pod from ice cream

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