Strawberry-Rhubarb Ice Cream

• 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)

1. Combine milk and half-and-half in a heavy saucepan over medium-high heat. Heat milk mixture to 180u0b0 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 160u0b0 (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl for 20 minutes or until custard cools completely, stirring occasionally.
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. 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.

milk, sugar, egg yolks, fresh rhubarb, fruity red wine, fresh strawberries

Taken from www.myrecipes.com/recipe/strawberry-rhubarb-ice-cream (may not work)