Saturday, August 24, 2013


Best Blog Tips

My friend Fireweed gave us a large bundle of her home-grown rhubarb the other day, and I was trying to think of something out of the ordinary to do with some of it.

Fireweed's beautiful bundle of home-grown rhubarb and garlic (photo by Roxanne Cave)
At the same time, I was inspired to make a creamy lemon curd ice cream.  My friend and fellow vegan cookbook author Betsy DiJulio (The Blooming Platter Cookbook) had developed a delicious recipe for a blueberry ice cream containing my own Quick Vegetable-Based Lemon Curd.  

I made Betsy's recipe and it was fantastic!  The lemon curd really added to the creamy texture, which was what got me thinking of a Lemon Curd ice Cream. When the rhubarb arrived and I was searching for ideas, it occurred to me that a rhubarb jam would be wonderful swirled into the lemon curd ice cream that I was dreaming up.

My lemon curd recipe is somewhat unusual, as it is not only vegan, but vegetable-based.  You can read about it, and get the recipe, at this blog post. I make it in the microwave, and I did the jam in the microwave, too, so these components of the recipe are easy and quick to make in small quantities. the lemon curd is luscious, sweet and tangy, and Betsy has used it in another of her amazing recipes, Vegan Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling. I really have to thank her for the inspiration-- I may never have thought have using it in ice cream if it hadn't been for her!

In any case, the ice cream turned out wonderfully well. We had dinner guests last night and they (normally moderate eaters) eagerly consumed second helpings (as did DH and I). The ice cream would be very good all on its own, too, or swirled with a raspberry coulis instead of the rhubarb. I hope you'll give it a try!

Many thanks to Fireweed for the beautiful rhubarb, and to Betsy DiJulio for the culinary inspiration!
Printable Copy

Servings: 12
Yield: 6 cups

2 cups (1 pint carton) So Delicious Coconut Milk Creamer (this is low in fat), or your favorite vegan creamer
1 cup non-dairy milk of your choice
1/2 cup raw cashews, soaked in boiling water for 10 minutes, rinsed in cold water, and drained    
2/3 cup light unbleached organic granulated sugar    
Optional: 2 Tbs vodka or white vermouth (helps keep the ice cream from getting rock-hard)         
1 Tbs (packed) grated lemon zest (zest of 1 large organic lemon)     
1 tsp pure vanilla extract
1/4 tsp salt      
1/8 tsp guar gum or xanthan gum OR 2 1/4 tsp Instant Clear-Jel  
For the Swirl:
1/2 cup Microwave Rhubarb/Ginger Jam (see recipe below)

Process all of the ingredients EXCEPT the jam in a high-powered blender or Vita-Mix.  Chill until the mixture is very cold.  Freeze according to the directions for your ice cream maker.  I use a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker and it took about 20 minutes freezing time.

Spread the mixture into a 2 quart rectangular glass or ceramic baking pan or a rectangular 2 qt. freezer container. For the swirl, drop blobs of the jam in two lines down the length of the ice cream.  Take a table knife and swirl it into the ice cream. Cover and freeze for several hours before serving.

Nutrition Facts
Nutrition (per 1/2 cup serving): 230.1 calories; 15% calories from fat; 4.2g total fat; 0.0mg cholesterol; 60.8mg sodium; 193.1mg potassium; 43.7g carbohydrates; 1.6g fiber; 38.3g sugar; 42.1g net carbs; 2.0g protein; 4.6 points.
Only the ice cream: Nutrition (per 1/2 cup serving): 194.8 calories; 18% calories from fat; 4.2g total fat; 0.0mg cholesterol; 60.3mg sodium; 154.8mg potassium; 34.7g carbohydrates; 1.4g fiber; 29.8g sugar; 33.3g net carbs; 1.8g protein; 4.0 points.

Makes 2 cups jam
This jam is also delicious on toast or scones.      

1 lb rhubarb, cut into 1/4"-thick slices           
1 Tbs lemon juice       
2 Tbs grated peeled fresh ginger        
1 1/2 cups light organic unbleached granulated sugar
Optional for color: juice from half a medium peeled beet, grated and squeezed through a piece of cheesecloth or cotton cloth (you will have to discard the cloth)
Optional if you are using in ice cream: 1 tablespoon vodka or white vermouth to keep it from icing up
In a 2 qt. microwave-safe batter bowl (glass or ceramic), mix the sliced rhubarb, lemon juice, grated ginger and sugar.

Cook, uncovered, at 100% power for 8 minutes.  Stir well and cook on 100% power 5 more minutes.  Stir well and cook at 50% power for 7 minutes.

If your rhubarb looks quite green, stir in the beet optional juice.

If you will be using this in an ice cream, stir in the optional vodka or white vermouth.

Scoop the jam into a scalded 1 pint canning jar, seal and cool thoroughly on the counter.  Refrigerate.

Nutrition Facts: Nutrition (per tablespoon):  52.9 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 0.8mg sodium; 57.5mg potassium; 13.5g carbohydrates; 0.4g fiber; 12.7g sugar; 13.1g net carbs; 0.2g protein; 1.0 points.


1 comment:

Betsy DiJulio said...

Bry, this is so inspired, so gorgeous and so mouthwatering! I wish I had some NOW!