Coconut Raspberry Rhubarb Ice Cream {Nielsen-Massey Giveaway}

A creamy coconut berry ice cream that’s sweet and tart thanks to rhubarb!

Happy Monday everyone! I hope you all had a wonderful summer weekend. These summer weekends are slowly becoming more precious and we are striving to make the most of them over here.  I spent some quality time celebrating my upcoming birthday (tomorrow) with family. Mr J’s grandma and I are almost birthday twins and we always have a joint family celebration which means she gets to pick what birthday cake I make. Yesterday she requested an ice cream cake and I made my very first one for her. I’ll share the recipe with you tomorrow but for now, let’s talk about one of the ice creams I used in the cake. This coconut raspberry rhubarb ice cream was a sweet and tart layer in the stunning cake.

I got a hold of rhubarb again!! Remember my first encounter a few weeks ago? I made this classic strawberry rhubarb pie that was just ridiculously amazing and was starving for more. Luckily, the hubby was on the hunt too when he sensed my desperation and found a rare sighting at the grocery store one day where he grabbed one too many bunches. This coconut raspberry rhubarb ice cream was the result of that excess rhubarb affair.

I don’t know about you but my ice cream maker has been on overtime duty lately! The summer heat makes it hard to turn on the oven for long honestly and I am too busy trying to spend more time outside to be baking a storm. So after making one pie with my rhubarb batch, I moved on to ice cream. Any coconut lover will understand the need to combine coconut with new found flavors and that is exactly what I did! Sweet coconut and raspberry ice cream is infused with the slight tartness of rhubarb making this creamy ice cream an insanely delicious treat. Cooling down to a bowl of this was the highlight of my last week and it was even better when layered in an ice cream cake.

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Yield: 4 cups

Coconut Raspberry Rhubarb Ice Cream

A creamy coconut berry ice cream that's sweet and tart thanks to rhubarb!

Prep Time 35 minutes

Cook Time 3 hours

Total Time 3 hours 35 minutes

Ingredients

• 1 cup rhubarb, sliced in half inch pieces
• ½ cup raspberry
• 2-3 tablespoon granulated sugar
• ½ cup whole milk
• 1 cup coconut milk
• 1 ½ cups heavy cream
• 2 large eggs
• 3 large egg yolks
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon coconut extract

Instructions

1. In a small saucepan, combine the rhubarb, raspberry and sugar over medium heat. Cook stirring occasionally until fruits break down and juices thicken. Once broken down. remove from heat and pass mixture over a fine sieve. Collect juices and chill until ready to use.
2. In a medium saucepan, combine the milks and cream. Over medium heat, bring the milk/cream mixture to a slow boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. In a large bowl, combine the eggs, yolks and sugar together. Using a mixer, beat the eggs until the mixture is thick, smooth and pale yellow in color, about 2 minutes on medium speed. Pour out a cup of the hot milk/cream mixture. Reduce the mixer speed to low and slowly add the hot milk to the egg mixture. Be sure not to scramble your eggs, so add the milk in a slow steady stream while mixing the eggs on low speed. Mix until combined. Then pour the egg mixture back into the saucepan with the remaining milk/cream mixture and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to cover the back of a spoon. Remove from heat and stir in vanilla and coconut extract. Transfer to a bowl, cover and chill completely.
3. When chilled, turn on your ice cream maker. Pour the chilled custard into the bowl and churn according to your manufacturer’s instruction. About 5 minutes before completion add in the juices from the fruit mixture and keep mixing. Transfer ice cream to a freezer safe bowl and freeze for about 3 hours or overnight.

Making this Recipe?

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Let’s get to the giveaway shall we? I have a wonderful one for you today!! I teamed up with some of my blogging friends to bring this to you. The kind folks at Nielsen-Massey are giving ONE lucky reader a large gift basket (valued over $200)!!

To enter, use the widget below. Good Luck!!

Check out these recipes from the other giveaway hosts:
Vanilla Bean Ricotta Cheesecake Cake from Chez CateyLou
Simply Perfect Vanilla Ice Cream from Baking a Moment
Funfetti Hi-Hat Cupcakes from bethcakes
Coconut Raspberry Rhubarb Ice Cream from Blahnik Baker
Snickerdoodle Caramel Tart from Club Narwhal
Culinary Couture
Chelsea’s Messy Apron
Vanilla Bean Ice Cream from URBAN BAKES