Buttermilk Pound Cake With Rhubarb-Kumquat Compote & Buttermilk Ice Cream

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6 egg yolks

3/4 cup sugar

1/2 teaspoon salt

2 cups heavy cream

1 teaspoon toasted whole cloves

2 cups buttermilk

2 cups all-purpose flour

2/3 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 1/2 sticks (10 ounces) unsalted butter, softened

2 cups sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 cup buttermilk

1 1/2 cups medium-diced rhubarb

1/4 cup red wine

1 star anise pod

2 (2-inch) cinnamon sticks

1/2 vanilla bean, split and scraped

1/3 cup sugar, or more to taste

5 kumquats, pith and flesh removed, peel chopped into small squares (about 2 tablespoons' worth)

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