Deep chocolate flavor meets sweet and tart seasonal rhubarb!
Step 1
Place the bowl of your ice cream maker in the freezer the day before making the ice cream.
Step 2
Preheat the oven to 375F for roasting the rhubarb.
Step 3
Before opening the coconut cream, shake the cans to incorporate, and use everything in the cans. Add all ingredients through vanilla extract to a saucepan and whisk intermittently as it heats up. Bring just to an initial bowl. Immediately take off heat and whisk once more. Add mixture to a bowl (ideally one that allows for easy pouring into your ice cream maker) and chill for 4-5 hours (5 yields a creamier result than 4.)
Step 4
After 4-5 hours, churn according to manufacturer’s instructions. I like mine to be more creamy than icy, and thus I churned it for roughly 25 minutes. Either eat straight away or freeze for a firmer texture. Make sure to freeze in an airtight, freezer-safe container with a piece of plastic wrap between the ice cream and the lid of the container. The plastic wrap helps prevent freezer burn.
Step 5
As the ice cream churns, prepare the rhubarb. Slice into roughly 2” pieces and add to a roasting pan, keeping the rhubarb pieces in 1 layer. Pour the juice into the pan, and roast for 15 minutes. Rhubarb should be soft but still holding its shape. There will also be a beautiful pink syrup.
Step 6
Scoop the ice cream in bowls and top with rhubarb and its syrup.