Strawberry Rhubarb Ice Cream

I make this year round. It is a nice blend of sweet strawberries and tart rhubarb. If you want the taste of rhubarb then I would decrease the strawberries and increase the rhubarb.

Ingredients

2 cups chopped rhubarb (fresh or frozen)	1 cup milk
1/2 cup water	1 cup whipped cream
2 eggs	2 cups chopped strawberries (frozen works too)
2/3 cup granulated sugar	2 T chopped crystallized ginger (optional)

Directions
In a medium saucepan, bring the rhubarb and water to a simmer over medium heat. Cook, stirring occasionally, for 15 minutes or until rhubarb is soft and mixture resembles thick applesauce. Puree the rhubarb in a blender if you don't want chunks or push through a sieve with a back of a wooden spoon. Set aside.

In a bowl, whisk eggs and sugar until thicken and pale yellow. Set aside.

In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Gradually whisk in the egg mixture.

Return entire mixture to a saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean, large bowl. Let cool to room temperature.

Stir in rhubarb mixture, strawberries and ginger. Cover and refrigerate until completely cold or overnight.

Transfer to an ice cream maker and freeze according to manufacture's instructions.

Source: Somewhere on the Internet