Strawberry Rhubarb Wine Ice Cream
A lower fat ice cream adapted from Cooking Light
I’ve been fascinated with the idea of wine ice cream for quite a while now … I read it was a hot food trend a while back (who knows how long ago–there is no timeline in my mind that keeps track of when I saw this article) and I just thought it was such a cool idea. Well, I was contemplating what to do with the rest of my strawberries and rhubarb in the freezer and getting a little bored with cobblers and crisps, wanting to try something new and different, so I went looking for strawberry rhubarb ice cream recipes and I stumbled across this one from Cooking Light that … ooh, bonus! … had WINE in it.
I just HAD to make it. I carved out a bit of time in between all the little bits of chaos that happen in my life and cooked up the two magical mixtures, putting them in 4 pint jars in the fridge, to wait until I had time to properly freeze them. Then a couple days later I had 20 minutes to freeze the ice cream, but not time to photograph it. And by the time I got to photographing it tonight, it was already getting close to dusk. So the lighting is a little “rosy” for these photos, but I think that’s so fitting because it’s really a very rose-colored ice cream. The strawberry, rhubarb and wine are not bold or overpowering–rather, they add nice hints of spring to a creamy ice cream that is pleasantly light and even (might I suggest?) a little healthy.
- 3 cups chopped fresh rhubarb
- 1/3 cup fruity red wine (I used Shiraz)
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 cups chopped fresh strawberries
- 2 cups 1% milk
- 1/2 cup heavy whipping cream
- 3/4 cup fat free half-and-half
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- Several hours before you want to make the ice cream, put the chopped rhubarb, wine, sugar and vanilla in a medium saucepan, bring to a boil, then reduce heat to a simmer. Simmer, stirring frequently, for about 8 minutes or until the rhubarb is very tender and the mixture is syrupy. Put the strawberries in a blender and pour the hot rhubarb syrup over. Let cool a bit, then blend until completely smooth. Put this mixture in the fridge to cool.
- Rinse out the saucepan with hot water (or use a different pan), add the milk, cream, half and half and vanilla and cook over medium heat until little bubbles form around the edges, stirring frequently.
- Meanwhile, in a small bowl, whisk together the sugar and egg/egg yolk until perfectly smooth. While whisking, pour about 1 cup of the hot milk mixture in a thin drizzle into the eggs. Whisk until smooth. Now, while whisking the milk mixture in the pan, slowly drizzle the egg mixture back into the milk mixture in the pan. Cook over medium low heat, whisking constantly, until the mixture coats the back of a spoon or reaches 160 F (about 2 - 5 minutes). Pour into a jar and refrigerate until completely cool.
- After several hours, combine the two mixtures together and put in an ice cream freezer. Follow manufacturer's instructions for freezing. If you have a smaller ice cream maker (like me), you might need to do this in two batches.
- Once frozen, you can enjoy it immediately or if you want a harder ice cream, put in an airtight container for 1 - 2 hours. If you let it freeze longer than that, you'll want to give it a good 15 minutes at least to soften before serving because it will freeze hard.
Total time includes at least 2 hours for chilling the mixtures before putting them in the ice cream maker--it may take longer.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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