Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Saturday, 23 August 2014

Rhubarb Ice Cream - No Churn (a Random Recipe)


This is the simplest ice cream I have ever made. No churning required, yet amazingly creamy, soft and luxurious. And it is full of one of my favourite garden ingredients....... rhubarb!

Last month I missed the random recipe challenge and even though time this month has been extremely limited, with school holidays and a lack of the usual routines, I was determined that I was going to enter for August. I love Random Recipes, the brain child of the lovely Dom over at Belleau Kitchen, because it encourages making recipes which otherwise would not get a look-in and also forces me (more or less) to try and stick to a recipe (not an easy task for any food blogger and one which I find particularly difficult).


This month, Dom has paired up with Kavey who hosts the Bloggers Scream for Ice Cream challenge over at Kavey Eats, for a wonderfully random ice cream challenge. Although I do have a few ice cream books I could have selected a recipe from, I decided that this month, my random pick should come from the many recipes I have bookmarked from other food blogs. There are some amazingly talented and creative cooks out there and I figured that if I have bookmarked a recipe, it is because it deserves to be made. So why not randomly select one and use it?


I organise my bookmarks into recipe groups and have about 39 bookmarked in the 'ice cream and ices' list. Not being a book, it excludes the possibility of opening a random page, so to ensure a random selection, I took another book off the shelf and opened it (page 74), then counted my bookmarks from top to bottom and then started again until I reached the allotted number.


And what did I pick? No Churn Rhubarb Ice Cream that I had bookmarked from The Baking Beauties over in Canada. Nice choice!

Actually.......... it couldn't have been a better choice, on account of the large rhubarb plant growing in the garden that needs eating before the winter sets in. I did have it earmarked for a couple of sponge and crumble recipes, but what the hell...... I've never had rhubarb ice cream before and the plant is still growing, so I'm sure it will do me the courtesy of a few more stalks before it gives up for the year. It's the least it can do given that I have ensured it adequate water and care during the summer heat.

I have slightly changed the ingredient quantities in the recipe to convert easily to UK-available ingredients, but otherwise, I have kept true to the recipe.


If you like rhubarb, this ice-cream is delightful. Very rich and creamy, wonderfully tangy, peppered with little bites of fruity, fleshy rhubarb and sweetened to perfection. It is soft enough to scoop straight from the freezer and melts into a rich gooey rhubarb cream, which would be amazing on its own.


If you read Alida's post on How to Spot a Good Quality Ice Cream over at her beautiful blog My Little Italian Kitchen, you will know that quality ice cream should :
taste of the flavour you have picked
leave you with a good aftertaste
melt quickly
not have funny colours
not leave a feeling of greasiness on the palate.......

Now I would have guessed that a no-churn ice cream might not score that well, but this one comes up trumps on all criteria........... So I guess it's pretty good! It would be interesting to try churning it next time to see whether it makes any difference...........


Although the ice-cream needs nothing else, I served mine with a drizzle of honey. Not just any old honey, but locally-sourced honey infused with vanilla, which I picked up at a local summer festival. The honey, produced by a Kent company : Nuts 4 Honey, is all organic and comes both naked and flavoured with anything from cocoa or coffee, to ginger, cinnamon, nuts and fruit. It is absolutely delicious and drizzled over this ice cream, adds a natural, sticky sweetness which is divine.

If I wasn't doing a random recipe challenge, I might have substituted some of the sugar in the ice cream for natural honey or maple syrup and possible added a shake or two of cinnamon. Maybe next time.......


As my rhubarb ice cream was randomly chosen from my bookmarked list, I am also sending it to this month's Bookmarked challenge with Jacqueline at Tinned Tomatoes.


And on account of the back-garden rhubarb and drizzled locally-bought honey, I am also entering it into August's Shop Local hosted by Elizabeth at Elizabeth's Kitchen Diary. The walnut ice cream spoon is also made by a local artist, Ben Kelly at Bo Ku (who makes beautiful things from wood) and was bought from a local cafe Quite Contrary, which is run by a friend of mine.


See how well it melts and how creamy it looks? I took these photos first thing in the morning......... Darn...... Ice cream for breakfast again!!!!

Rhubarb Ice Cream (no churn) makes 2 litres - slightly adapted from The Baking Beauties 

Ingredients

450g rhubarb - cut into pieces (1 to 2 cm)
150g caster sugar
2½ tablespoons lemon juice
2 teaspoons vanilla extract
1 tin (397g) condensed milk
500 ml double cream

Method

  1. Place the cut rhubarb, sugar and lemon juice in a saucepan and bring to a simmer, stirring occasionally. Simmer until the rhubarb softens and breaks down (8 to 10 minutes). Add and stir in the vanilla extract and set aside to cool completely.
  2. When cool, stir in the condensed milk and place in the fridge to chill.
  3. In a chilled bowl, whip the double cream until it holds its shape in peaks.
  4. Stir a spoonful of cream into the chilled rhubarb mix to make it a little lighter and then gently fold in the remaining whipped cream.
  5. Transfer the ice cream into a freezable container and freeze overnight to harden.

Gluten Free Alchemist © 2013-14 unless otherwise indicated

12 comments:

  1. I'm a huge fan of no churn recipes! Looks really good!

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    1. Thanks Kavey. It is..... (and maybe it tastes even better for being so easy to make)!

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  2. Sounds delicious and I love that its no churn. I bet it would be great with some chunks of ginger too. I must try using condensed milk in ice cream. Looks fabulous with the honey drizzle

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    1. Oh wow.... yes! It would be perfect with ginger.... Yum! Thanks Katie!

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  3. It honestly sounds so delicious. I love rhubarb so much so this would be the perfect ice cream for me and super easy without all the churning business too... Love the honey at the end although I would have put it into the ice cream during the freezing process too! Thanks so much for finding the time to enter this months random recipes xx

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    1. Thanks Dom. I would have put some honey in if I wasn't trying to be true to the recipe. Having drizzled honey over the top, I thick swirls of honey mixed in would work really well....

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  4. I adore rhubarb - this ice cream looks an amazing texture given that it's a no churn recipe

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    1. Me too..... And yes the texture was quite a surprise! I wondered whether it was the use of condensed milk which helped?

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  5. I love rhubarb, so I am so keen on trying this recipe.Thanks for entering your ice cream in Bookmarked Recipes. The roundup is now live.

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    1. Oh you must! It is amazingly good!! Thanks for hosting!!

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  6. I love rhubarb and I love no churn condensed milk ice cream so I know I would love this! A fab recipe! Thank you for sharing with Shop Local (and apologies for taking so long to pop around to comment!)

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    1. It is truly delicious Elizabeth and very very creamy! Good to share it!

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