Strawberry Ice Cream with Drunken Rhubarb

Combine milk and whipping cream in a heavy saucepan over medium-high heat. Heat milk mixture to 180°F or until tiny bubbles form around edge (do not boil).

Combine 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 egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160°F (about 2 minutes), stirring constantly.

Let custard cool completely, stirring occasionally.

For the fruit mixture, combine 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. Stir fruit mixture into custard mixture.

Pour into an ice cream maker and churn until desired thickness, at least 15–20 minutes. Scoop ice cream into a container, cover with a plastic wrap and put in the freezer.

Makes about 1 quart.