Strawberry-Rhubarb Ice Cream Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julianna Grimes
Make a nonalcoholic version of this grown-up strawberry-rhubarb ice cream by substituting cranberry juice cocktail for the wine.
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)
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.
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