Preheat the oven to 375 degrees F.

Chop the rhubarb into 1 inch cubes and add to a bowl.

Add the sugar, olive oil and chopped thyme. Toss well to coat.

Spread the rhubarb out in a single layer over a baking tray.

Bake in the oven for 30-35 minutes and the rhubarb has softened. Let cool.

Take 2 tablespoons of milk from the 2 cups and add it to the cornstarch to create a slurry.

Whisk the soft cream cheese with the salt in another bowl.

In a medium sized pot, bring the remaining milk, cream, sugar and corn syrup to a rolling boil.

Boil for 4 minutes and then add the cornstarch mixture.

Whisk and bring back to a boil,

Simmer for another 2-3 minutes whisking until it thickens slightly.

Pour about 2 tablespoons into the cream cheese and whisk fast to prevent any lumps.

Gradually add the milk mixture and vanilla, whisking all of the time until all the milk has been incorporated.

Carefully pour the mixture into a gallon zip lock bag and seal.

Place the bag into a bowl of cold iced water and let it cool for at least 30 minutes.

When the mixture is ready, pour it into the frozen canister of your ice cream machine and follow the manufacturers directions.

Once the ice cream is ready, place half of it in a sealable container.

Spread some of the roasted rhubarb and chopped doughnut over and through the ice cream batter.

Place the rest of the ice cream into the container and repeat with another layer of rhubarb and doughnut chunks swirling it through the mixture.

Cover the ice cream with a piece of parchment paper and freeze for at least 6 hours.

Scoop and enjoy.