Bring strawberries, rhubarb and 1/4 cup of sugar to a boil over medium heat in a small saucepan, stirring occasionally. Simmer for about 5 minutes or until fruit is cooked through. Remove from heat and set aside to cool.

Whisk egg yolks and remaining 3/4 cup of sugar in a bowl until mixture is thick and pale yellow.

Add milk, vanilla seeds and vanilla pod to a saucepan and bring to a low simmer (do not boil). When small bubbles appear around the edges of the pan remove from heat and discard vanilla pod (or reserve for another use!).

Very slowly and gradually add the warm milk into the egg mixture, whisking constantly. Return combined egg mixture to the pan and heat custard over medium-low heat to 160 degrees (custard should coat the back of a wooden spoon). Remove from heat.

Add heavy cream and vanilla to the saucepan and stir to combine. Pour entire mixture through a fine mesh strainer into a clean bowl. Chill, covered, for at least 30 minutes or until mixture has cooled completely, then freeze in an ice cream maker.

To add the strawberry-rhubarb swirl, alternate layers of ice cream and cooled fruit mixture into the ice cream storage container. Store in freezer until ready to serve.