The moment I feel that stickiness on the tiled floor at the kitchen, I know the air is humid (and probably the kids have dropped some traces of food there too) and summer is lurking at that corner and ready to pounce! I’ve never loved summer so much until I moved to Minnesota 6.5 years ago. I’m not going to bore you with my story about Minnesota and winter again, but let’s just say that I appreciate summer A LOT now!
Today is especially hot and humid and I can’t stop thinking about something cooling…like ice cream ? I’ve made four batches of different flavors of ice cream for the past 3 weeks and it’s only fair that I start sharing them one..by one…
Rhubarb. It’s another story. They are growing gloriously in my front yard. I’m good at “killing” plants (Not so green of a thumb! Unfortunately), but this rhubarb plant survive me years after years!! and needless to say I’ve fallen in love with rhubarbs and what they have to offer !! cakes. compote. ice cream. pickles. Just to mention a few!
This rhubarb raspberry coconut milk ice cream is seriously has become our new favorite flavor this year! the kids are all over it. It’s pink in color too. So my daughter likes it probably because of the color!!
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 3 stalks of medium to large rhubarb stalks - roughly chopped
- 1/2 cup of fresh raspberry/strawberry - I used raspberry
- 1 cup unsweetened coconut milk (Thai coconut milk if possible) - not low fat version
- 1/2 cup sugar
- 2 large eggs - beaten
- 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
…and oh..it pairs so well with that piece of rhubarb pound cake I made (will share recipe soon too!) oh boy..so many food so little time!!