Early Summer Indulgence

Was my last post really in February? How time flies!! I have come to a really wonderful realization and I wanted to share. I started this blog to see if it would be possible as a full-time working mom of 3 little boys to sustain a mostly locally sourced seasonal diet and the verdict is: you can. It's a lot of work, but very rewarding. The thing I find the most challenging? Finding the time to blog about it!!

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



Rhubarb compote



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

In a glass bowl, whisk egg yolks with remaining sugar until pale yellow.

Dark yellow yolks

Light yellow yolks

Temper the eggs. Basically what this means is whisk eggs with one hand while slowly pouring in about half the warm coconut milk, then pour the eggs back in the pot with the remaining coconut milk. Keep whisking until it's fully incorporated.

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!

Churn according to manufacturer's instructions.

The hard part is the waiting!!

It will be soft when you remove it from the machine so transfer it to a container and freeze for about an hour. If it is frozen solid when you pull it from the freezer, let it sit for 5 minutes and it will be easier to scoop.

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!!