Strawberry-Rhubarb Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Make a nonalcoholic version of this grown-up strawberry-rhubarb ice cream by substituting cranberry juice cocktail for the wine.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 5.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 28.2g
  • Fiber: 1.3g
  • Cholesterol: 74mg
  • Iron: 0.4mg
  • Sodium: 36mg
  • Calcium: 123mg

Ingredients

  • 2 1/2 cups whole milk
  • 3/4 cup half-and-half
  • 1 cup sugar, divided
  • 3 large egg yolks
  • 2 cups chopped fresh rhubarb
  • 1/3 cup fruity red wine (such as merlot)
  • 3 cups chopped fresh strawberries (about 1 pound)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
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