I don't like things that are complicated.
I especially don't like complicated recipes. I like things that are easy, intuitive, and make sense. I'm not lazy, I just like to keep things simple.
Ice cream is simple. I know, it may seem like a daunting task, but trust me, it is not. It's not complicated, it just takes time and patience. Something that I don't always have a lot of, but I am trying to teach myself to.
About two years ago, I bought the ice cream attachment for my Kitchen Aid mixer. When I purchased the ice cream attachments, I had visions of myself pulling out the ice cream maker over and over again to make fresh ice cream for friends and neighbors all summer long. Lovely thought, never happened.
This year will be different. This year I have learned to have a little patience in the kitchen, and a lot about planning ahead. Something I did very little of up until the past few years. Menu planning, soaking beans, cooking grains ahead of time all have given me a whole new respect for patience and planning in the kitchen.
You need to plan ahead to make ice cream, it not something you can decide to make for dessert at 5pm the night of, but it is totally worth the effort. It takes a leisurely two days to make, or one full day (starting in the morning and ending at night) but only about 30-45 minutes of physical work. I like that.
I am not going to plan ahead for just any type of ice cream, if I am going to break out the ice cream maker it is definitely going to be for something special. This ice cream recipe is something special. Rhubarb lends itself so well to ice cream and the pistachios are the perfect crunchy compliment.
When I was making this, I couldn't stop licking the bowl. It was almost impossible for me to not eat it all in one sitting ... It's ridiculously good.
This recipe contains no dairy, no refined sugar, and just a little maple syrup to sweeten it up. I fed this to a few dairy ice cream lovers and they had no idea that it was dairy-free. The coconut milk gives it a creamy consistency that you would get from heavy cream, and it does add a slight coconut flavor which only adds to the overall experience.
When you make ice cream at home, I find that is it best enjoyed right out of the ice cream maker. It's so good you probably won't have any leftovers anyways.