Honey Rhubarb Ice Cream (Print Version)
# Ingredients:
→ Rhubarb mixture
01 -
375g rhubarb, cut into 1cm slices
02 -
1 tablespoon water
03 -
85g honey
04 -
½ teaspoon vanilla extract
05 -
1 tablespoon rosewater (optional)
→ Ice cream base
06 -
800ml premium full-fat coconut milk (two 400ml cans)
07 -
1 tablespoon arrowroot starch
08 -
¼ teaspoon salt
09 -
130g honey (6 tablespoons)
10 -
1 teaspoon vanilla extract
# Instructions:
01 -
Place the ice cream machine canister in the freezer for at least 24 hours to ensure it is frozen solid.
02 -
Combine rhubarb, water, and honey in a small saucepan. Cook over medium heat, stirring until rhubarb releases its own juices. Reduce heat, cover, and cook for about 5 minutes, stirring occasionally, until rhubarb is soft but still chunky. Remove from heat, add vanilla and rosewater if desired. Let cool, then chill for 3–4 hours or overnight.
03 -
In a large saucepan, whisk one can of coconut milk with arrowroot starch and salt. Heat over medium-high, stirring constantly until bubbles form and the mixture thickens. Remove from heat. Whisk in honey and add the remaining coconut milk and vanilla. Mix until smooth. Chill in a container for 3–4 hours or overnight.
04 -
Pour the chilled ice cream base into the ice cream maker canister. Add ⅓ of the rhubarb mixture to the base to mix throughout. Churn according to the manufacturer's instructions.
05 -
Add the remaining rhubarb mixture near the end of the churning process, allowing it to mix without breaking the chunks.
06 -
Eat immediately for a soft-serve texture, or transfer to a freezer container and freeze for 3–4 hours for a firmer consistency. Allow the ice cream to soften for 25–30 minutes at room temperature before serving if frozen solid.
# Notes:
01 -
Using a high-quality coconut milk ensures a creamier texture for the ice cream.