Don’t be scared! Whatever negative thoughts you’re having right now, about vegetables in ice cream (and VEGAN ice cream at that!), you’re wrong, I think. This is not some hippy-dippy plot to get you to eat more vegetables (well, maybe, sort of) and it’s not some pastry chef gone awol in the search for a unique recipe (well, maybe a little). But I’m not the first to do this. It’s been in Saveur, so it’s totally legit.
We’re continuing the beet rhubarb theme this week, because I can’t get enough of the colors, and rhubarb season is so short that I’ve been putting it in everything. The beets are here for the pink. They don’t affect the flavor much, especially since the base for this ice cream is coconut milk, which easily masks any subtle earthiness (not that I was trying to mask it. I think it would be good with dairy, I just didn’t use cow milk because I wanted V. to be able to have some).
The rhubarb gets cooked down quite a bit, to get rid of most of the water in it, which would crystallize and affect the creaminess of the ice cream. It also means that it turns sort of brownish, and I thought it needed the color lift. Feel free to skip the beets, if you don’t care about the color and just want some darn rhubarb ice cream, without so much fuss.
PS: Check out the dandelion jam on A Suitcase Full of Mangoes this week. Dandelion ice cream next?