Strawberry Cheesecake Ice Cream with Pistachio Shortbread Cookie

Ingredients

• 1 (56-ounce) container vanilla ice cream
• 1 (8-ounce) container whipped cream cheese
• 1 cup sugar
• 8 ounces frozen strawberries, puréed
• 1/2 teaspoon salt
• 1 and 1/2 cups all purpose flour, such as Glicks
• 2/3 cup sugar
• 3/4 cup unsalted butter
• 1 large egg yolk
• 1 teaspoon Gefen Vanilla Extract
• 1/2 teaspoon lemon zest
• 1/2 cup natural unsalted pistachios
• 1 cup water
• 2 sticks rhubarb, diced or sliced horizontally
• 8 ounces rhubarb
• 6 ounces strawberries
• 1 tablespoon white wine, such as Baron Herzog Chenin Blanc
• 1 tablespoon lemon juice
• 1/4 cup water
• silicone log molds (optional)