3stalks of medium to large rhubarb stalksroughly chopped
½cupof fresh raspberry/strawberryI used raspberry
1cupunsweetened coconut milk (Thai coconut milk if possible)not low fat version
½cupsugar
2large eggsbeaten
Instructions
Place rhubarb and fresh raspberries into a food processor and process until smooth. Add in the coconut milk and confectioner's sugar and puree again until all mixed
Place this mixture in a sauce pan and cook on medium heat. Do not boil the coconut milk. Cook until the sugar is melted. Spoon 1 Tbsp of this mixture over the beaten egg and continue to whisk (they call this tempering) and spoon another tablespoon in there. Then slowly pour this mixture into the saucepan while one hand is stirring at the same time. Cook until the mixture can lightly coat the back of the spoon or spatula. Remove from the heat. Refrigerate this mixture for about 1 hour or longer. (you don't have to, but it churns and solidify faster with my ice cream maker)
I usually freeze my ice cream maker bowl 48 hours (as recommended by manufacturer) prior to making ice cream. Pour the chilled rhubarb mixture into the ice cream maker bowl and churn according to your ice cream maker's manufacturer. Mine is well churned at about 20 minutes. It may take you up to 30 minutes or so
Scoop them into container with lid and I usually freeze for another 4 hours before serving them. You can serve immediately if you want. It will be soft serve consistency