I've had the wonderful opportunity to write my first guest blog post about coconut milk rhubarb ice cream here: http://www.lifeinpleasantville.com/category/suzy-homemaker/ Please check it out :)
With local farmer's markets now back for the season, I'm inspired to discover new flavours and share them with everyone!!
Rhubarb Ice Cream
2 cans of coconut milk (400 ml) - not light kind
2 cups chopped rhubarb
6 medium egg yolks or 4 large
2/3 cup sugar (divided) - note: you could also try 1/2 cup agave (divided) if avoiding refined sugar
1/2 cup maple syrup
1/2 tsp cinnamon
Chop rhubarb and place in saucepan with maple syrup, 1/3 cup sugar and cinnamon.
Heat on med-low until stewed, purée until smooth then transfer to a bowl and cool.
For the ice cream
|Here is the coconut milk right from the can|
Heat coconut milk on med-low until smooth then increase to medium and bring to just before boiling. Watch it closely, you don't want it to boil!
|Here is the coconut milk warmed up and smooth|
|Dark yellow yolks|
|Light yellow yolks|
Heat until the mixture begins to thicken. It will not thicken like a dairy custard but will coat the back of a wooden spoon.
Prepare an ice bath. When the custard is ready, strain into a clean bowl and sit in ice bath. Whisk in rhubarb compote and chill for about 20 minutes.
Place some plastic wrap directly on the mixture and chill in the fridge for a few hours. You just want the mixture to be very cold. I've left it overnight, it's not a problem.
Before placing the custard in the ice cream machine, you'll need to give it a good whisk.
|The mixture has separated a bit - no worries!|
|The hard part is the waiting!!|
I served this ice cream in a waffle bowl topped with stewed strawberries. It would be delicious with strawberry shortcake!!
|Taste tested: 5 kids, 4 adults, 10 thumbs up!!|