At the last family gathering I was totally surprised to hear how many of my family members actually read my posts here on Kitchen Apparel.  More than a few people told me I was crazy for making Ramp Salt, and then promptly asked me what the hell ramps were anyway.  I think when most bloggers start out they are worried that only their family is reading, but for me it was the complete opposite.  I have been pleasantly surprised to hear that many family members that I never thought would even click on my website, are actually reading (yes I'm talking about you Uncle Ron).  So where am I going with this...well, this bright yellow ice cream maker you see, was a Christmas gift from my brother and his wife (my favorite sister-in-law).  They actually bought it for me so that I could use it for posting recipes.  My brother was even awesome enough to pick out this book for me because he knows that I don't drink cows milk and I like to make vegan recipes.  I guess I shouldn't be so surprised that my family is so supportive of my weird domestic hobbies, but I will now be ever mindful and appreciative of their encouragement and love.    

    I also have a little bit of a confession to make today, "I, Sandra Kehoe, have never tasted nor cooked with rhubarb before".  I know, try not to judge me too harshly.  While working with my health coach, Irina Kachalenko I vowed to keep an open mind and try new things.  So this spring I got yet another chance to try a food that I always shied away from because it just seemed weird.  In my mind I have always thought, poisonous leaves on top of super long crazy hot pink stalks of vegetable matter. I'm not so sure I want to go near it let alone put it in my mouth.  So this year I put on my big girl pants and grabbed all the rhubarb at the farm stand counter.  I wonder if I looked a little desperate or maybe they just remembered me from my first trip when I cleaned out their whole stash of asparagus just minutes after they picked it (the crazy lady with two kids, I guess it's pretty hard to forget).  So to make a long story short, lets just say I have a new love for all things rhubarb.  I have been eating it on or with everything for the last few days and I can't get enough.  I really wanted to make an ice cream that was just purely rhubarb because I enjoy the tartness.  We have been having some hot sticky weather here in New Jersey so ice cream just seemed like the perfect treat in lieu of heating up the oven to make a pie.   

Rhubarb Ice Cream (Vegan)


3 cups coconut milk (full fat coconut milk or make your own coconut milk)
1 cup rhubarb syrup (recipe below)
1 cup rhubarb pulp (byproduct of making rhubarb syrup)
1 teaspoon vanilla
2 teaspoon tapioca flour/starch
2 teaspoons beet juice (optional - to add color - I promise it won't taste at all like beets)


Simmer the 3 cups of coconut milk in a large saucepan over medium heat.  Add 1 cup of rhubarb syrup and 1 cup of rhubarb pulp and gently whisk to combine.  Allow the milk to simmer for 2-3 minutes while gently whisking and then remove the pan from the heat.  Whisk in the vanilla, tapioca flour and beet juice.  Transfer the mixture into a glass bowl and place in the refrigerator to cool for at least 4-6 hours. (You can cover the bowl once the mixture cools down a bit).  At this point you need to process the mixture in your ice cream maker according to the manufactures instructions or until you know it is ready (mine took two batches at 15 minutes each).  Transfer the "soft" ice cream to a container and freeze until the ice cream is set.

NOTE:  I recommend eating your ice cream right as it is processing in the ice cream maker.  They conveniently designed ice cream makers with a hole in the top just for this purpose.  I'm serious, there is really no better way to enjoy homemade ice cream!  

Rhubarb Syrup

Picture
Adapted from this recipe by the Hungry Tigress

2 lbs of rhubarb, chopped
1 cup of water
sugar (I used unrefined cane sugar)


    Simmer the chopped rhubarb in 1 cup of water over medium heat for about 20 minutes or until all the rhubarb is disintegrated.  Stir occasionally to make sure the bottom doesn't burn.  Transfer the hot rhubarb into a jelly bag or cheesecloth over a bowl and hang it up to allow the juice to strain overnight.  (This is the perfect time to chill the base of your ice cream maker). 
    In the morning take the juice and place it back into a saucepan over medium heat. (I got 2 cups of juice).  Reserve the rhubarb pulp that is left in the cheesecloth for making the ice cream.  Add 1 cup of sugar to every 2 cups of rhubarb juice and stir until the sugar is all dissolved.  Bring the mixture to a boil and then remove it from the heat to cool.  The rhubarb ice cream will take 1 cup of the finished syrup.  Store the remaining cup in the refrigerator for other purposes.   



"It is through living that we discover ourselves, at the same time as we discover the world around us."  
                                                                                -Henri Cartier-Bresson

 


Comments

05/23/2013 10:48am

Haha! I'm the same way in my surprise to discover family members actually reading my posts (even if on occasion) -- my sister (I have 5 of them) once said "who the heck has time to read all that stuff" (referring generically to blogs I think ;-)) anyhow, that pretty much sums up my expectations of these things :). A happy discovery indeed.

I am a bit surprised to hear about the rhubarb only because you strike me as a mother earth type who is all over the garden thing. But in reality, we all have these hidden secrets ;-). Both your ice cream and syrup look positively delightful Sandra and I love your latest meditation. Keep up your beautiful work.

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05/23/2013 10:52am

Oh MY KELLY...you have 5 sisters....I thought I was overly blessed with only 2. That must have been one crazy household....I hope there was more then one bathroom ;)

Thanks so much for your comments!!!! XOXOX

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05/24/2013 1:10am

But Wait! I have 4 brothers too (!)

05/24/2013 10:37am

Oh My WORD...WOW...That is one big family. So does that mean their were 10 kids? I am at a loss for words....I can't even imagine :)

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05/23/2013 11:10am

Yay! for rhubarb. :) I seem to see it everywhere these days, just like when you discover a new word and see it everywhere. :)
Your ice cream looks wonderful, Sandra. When cooked it's not weird at all isn't it?
I'm going to try this one out as soon as I have an ice cream maker!

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05/23/2013 11:15am

I feel the same way Rakhee!!! I see Rhubarb everywhere and it all looks good to me now :) You should definitely get a ice cream maker they are so much fun in the summer time....I'll admit they take up a lot of space, but what kitchen appliance doesn't. (half of my appliances are kept in the attic to save space at this point anyway...hahaha)

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Sounds delicious! Reminds me of my childhood summers :)

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05/23/2013 3:07pm

Thanks Katrin! I'm sure my boys will have the smell and taste of rhubarb in their summer memories one day too because it is all we eat lately :)

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05/23/2013 7:49pm

What are the odds that I'm planning on publishing a rhubarb recipe tomorrow and I also wrote about my confession of never cooking with rhubarb before! Too funny.

Rhubarb ice cream sounds really great. Perfect for this crazy humid weather we've been having these past few days!

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05/23/2013 8:02pm

That's AWESOME Chris, now I can't wait to see what you made. 'Tis the season for Rhubarb right ;)

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05/23/2013 9:36pm

It's been beautiful weather out here in the Bay Area lately, and this looks like a perfect dessert for the weekend. Thanks for sharing, Sandra. And you're right...always eat straight from the ice cream maker!!

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05/23/2013 11:24pm

Thanks for your comment Todd. I wish we were getting the kind of weather you get out there in CA. I'm glad to meet someone else who ALWAYS eats ice cream straight from the machine!

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Eva
06/06/2013 7:36pm

So pleased to find this blog! I had a pile of rhubarb and it's too hot in London for pie today so I searched for "vegan, rhubarb, icecream, coconut". My rhubarb is straining over the sink, I can't wait to see how the ice cream turns out.

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06/06/2013 11:18pm

Hi Eva, I'm so glad you found me and how perfect that I happened to have exactly what you were looking for. One thing you should know is that when you freeze this ice cream it will get very hard so make sure to plan ahead when you want to eat some. Leave the ice cream out on the counter for a few minutes and it will soften up so you can scoop it.

Hope you like it :)

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10/29/2014 5:02pm

It is looking so delicious and I love to have this because I am an ice cream lover and always try to have the new Flavors. Your blog is awesome and really useful tips you have for us here also the recipe is great to try it at home.

Linda John

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11/06/2014 6:38pm

Student starts learning from his parents. If parents would be educated he would adopt positive traits from his family.

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