Strawberry Ice Cream With Drunken Rhubarb

1. 1

   Combine milk and whipping cream in a heavy saucepan over medium-high heat. Heat milk mixture to 180u00b0F or until tiny bubbles form around edge (do not boil).

2. 2

   Combine 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 egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160u00b0F (about 2 minutes), stirring constantly.

3. 3

   Let custard cool completely, stirring occasionally.

4. 4

   For the fruit mixture, combine 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.

5. 5

   Combine rhubarb mixture and strawberries in a blender; process until smooth. Stir fruit mixture into custard mixture.

6. 6

   Pour into an ice cream maker and churn until desired thickness, at least 15-20 minutes. Scoop ice cream into a container, cover with a plastic wrap and put in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.