Rhubarb Sauce (see previous post from July 2010)
Dairy-Free Ice Cream
6 egg yolks
3/4 c granulated sugar
1 Tbs Mexican vanilla
1-1/4 c almond milk (or soy milk)
1-1/4 c canned coconut milk (this adds the creaminess in place of whipping cream)
Beat egg yolks and sugar until it thickens and becomes light colored. Slowing add the milk to the eggs and sugar, stirring until combined. Then heat the eggs and milk in a small sauce pan over medium-low heat, continuously stirring about about 2-3 minutes. Then remove from heat and chill.
Once cooled, add the coconut milk and stir. Strain the mixture into an ice cream maker, or freeze in a shallow pan, whipping the ice cream at least once during the freezing process. Just before the ice cream is completely frozen, swirl in the rhubarb sauce. For me there is no such thing as too much rhubarb sauce, but add to taste.
Reserve a little of the rhubarb sauce. Top each scoop of ice cream with a spoonful of the beautiful red sauce and serve. I'd say that I hope you saved room for dessert, but there's always room for ice cream!
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