Strawberry-Rhubarb Ice Cream
Strawberry-Rhubarb Ice Cream might be a good recipe to expand your dessert recipe box. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 182 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up milk, strawberries, rhubarb, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Summer.
Instructions
Combine milk and half-and-half in a heavy saucepan over medium-high heat.
Heat milk mixture to 180 or until tiny bubbles form around edge (do not boil).
Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk.
Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160 (about 2 minutes), stirring constantly.
Place pan in a large ice-filled bowl for 20 minutes or until custard cools completely, stirring occasionally.
Combine remaining 1/2 cup sugar, rhubarb, and wine in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy.
Remove from heat; let stand 10 minutes.
Combine rhubarb mixture and strawberries in a blender; process until smooth. Strain mixture through a sieve over a bowl, pressing with a wooden spoon; discard solids. Stir rhubarb mixture into custard mixture.
Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm.