Strawberry-Rhubarb Ice Cream

Name: Strawberry-Rhubarb Ice Cream
Yield: 10 servings (serving size: about 3/4 cup)
Ingredients: 2 ½ cups whole milk; ¾ cup half-and-half; 1 cup sugar, divided; 3 large egg yolks; 2 cups chopped fresh rhubarb; ⅓ cup fruity red wine (such as merlot); 3 cups chopped fresh strawberries (about 1 pound)

4 Ratings
3 Reviews

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

By Julianna Grimes

Recipe by Cooking Light May 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

10 servings (serving size: about 3/4 cup)

Nutrition Info

Ingredients

2 ½ cups whole milk
¾ cup half-and-half
1 cup sugar, divided
3 large egg yolks
2 cups chopped fresh rhubarb
⅓ cup fruity red wine (such as merlot)
3 cups chopped fresh strawberries (about 1 pound)

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

173 calories; fat 5.6g; saturated fat 2.9g; mono fat 1.7g; poly fat 0.5g; protein 3.8g; carbohydrates 28.2g; fiber 1.3g; cholesterol 74mg; iron 0.4mg; sodium 36mg; calcium 123mg.

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wendelhh

05/30/2012

This was outstanding. Smooth, creamy and just the right amount of both strawberry and rhubarb. The sauce with the wine was also fabulous on its own and I will likely make that again as a sauce to go on top of vanilla ice cream. Yum. Made as directed. This recipe makes too much to fit in my countertop ice cream maker, so I just put half in today and will make the other half tomorrow. I cooled the cooked ingredients overnight in the fridge. Did not strain the sauce, since it pureed very nicely in the blender.

lfinney

07/07/2010

Maybe it was because I used my own standard ice cream custard base with wholel milk and cream, but the flavor was just not what I was hoping for...looking for more rhubarb tartness and not quite so much sweetness from the strawberries, but DH loved it! Maybe next time, I'll cut back on the strawberries. Puree is lovely and made a lot, so used leftovers over top of ice cream when serving. No need to, and no way could I have strained the fruit mixture, by the way.

Mare33

04/28/2010

This ice cream was unbelievably creamy and super delicious. Couldn't tell it was light. I used cran-raspberry juice to make in non-alcoholic and did not strain out the strawberry seeds or rhubarb pieces. My daughters loved making this with me and requested it for breakfast the next day. It didn't not last long at all. I used a countertop ice cream maker.

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