8 Delicious Home-Made & Fat-Free Ice Cream Recipes

Strawberry Rhubarb Ice Cream(6 of 8)

Enjoying ice cream without worrying about gaining extra pounds is the best feeling ever. This strawberry rhubarb ice cream is the right ice cream for those who don’t want to add any fatty ingredients.

If you want a different taste in this ice cream, replace cranberry juice with a wine of your choice. This ice cream is perfect for dinner parties at home.

Ingredients

• 3/4 cup half-and-half
• 1/3 cup fruity red wine
• 2 1/2 cups almond milk
• 1 cup sugar, divided
• 3 large egg yolks
• 2 cups chopped fresh rhubarb
• 3 cups chopped fresh strawberries

Preparation

1. In a saucepan, add half-and-half and cook over medium-high heat.
2. Heat the milk without boiling it.
3. Now take a large bowl and combine egg yolks and ½ cup sugar and stir well until both the ingredients are properly combined.
4. Add half of milk into the egg mixture and whisk to combine.
5. Add the egg yolk mixture into the pan with milk and cook over medium-low heat.
6. Whisk together the mixture and stir constantly.
7. Now fill ice in a large bowl and place the pan in it for at least 20 minutes and let the mixture cool completely.
8. In a separate saucepan, combine rhubarb, remaining sugar, and wine and cook over medium-high heat.
9. Bring the mixture to a boil and reduce heat and let it simmer for at least 8 minutes.
10. Remove the pan from heat when the rhubarb is tender and set aside for 10 minutes.
11. Now combine strawberries and rhubarb mixture in a food processor and blend at high.
12. Once combined properly, strain the mixture to get rid of the solids.
13. Now combine the rhubarb mixture into custard mixture.
14. Place the bowl with the mixture in the freezer.
15. Enjoy when firm.