Welcome to Gluten Free-zer Friday. It’s been a while, but let’s just jump in, shall we? First, head over to MJ’s for Freezer Food Friday. This week she has a Tex-Mex Chicken Starter that is naturally gluten and dairy free. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!
Join in on Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
Rhubarb Ice Cream
3 cups 1/2″ pieces rhubarb
3/4 cup sugar (I like the slight molasses taste of organic sugar in this)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (14 oz) can organic coconut milk (NOT light – mmmmm…)
2/3 cup almond milk or milk substitute of choice
1 teaspoon gluten free vanilla extract
In a bowl combine rhubarb and sugar. Allow to sit for 1 to 2 hours until sugar is mostly dissolved and rhubarb has released some of its juices. (You can skip this step if in a rush. However, you will need to stir, stir, stir and watch it when the rhubarb and sugar are first heating so the mixture does not scorch.) Put rhubarb mixture, cinnamon and nutmeg into a saucepan. Place pan over medium-high heat, stirring often, bringing mixture to a low boil. Cook until rhubarb is soft, about 8-10 minutes. Remove from heat.
Stir in coconut milk and almond milk. Using an immersion blender, blend mixture until smooth. Cover and chill until cold. After chilled, stir in vanilla. Put rhubarb mixture into your ice cream maker and make according to manufacture’s instructions. When finished the ice cream will be soft serve texture. For a firmer texture, put the ice cream into a freezer safe container and freeze for about 2 hours.
To make ice cream without an ice cream machine: When mixture done chilling in refrigerator, put into a freezer safe container with a lid, cover with lid and place in the freezer. After 30 minutes, remove from the freezer and vigorously whisk or stir mixture breaking up any frozen areas and mixing them in. Place back into the freezer. Continue to check and stir vigorously (you are breaking up those ice crystals) every 30 minutes. You can even use an immersion blender for mixing, if you have one. The ice cream should be ready after 2-3 hours.
To freeze just the rhubarb base (you can double, triple, etc. the recipe. Just be sure to package the ice cream base in as many packages as you multiplied the recipe by!): Make the recipe through cooking the rhubarb. Remove from heat. Using an immersion blender, blend rhubarb mixture until smooth. Cool. Package rhubarb ice cream base into quart sized zip seal freezer bags, removing as much air as possible before freezing. Label bags (adding instructions to add 1 cup of coconut milk, 1 cup of almond milk and 1 t vanilla), and freeze. When ready to use, allow mixture to thaw, mix in “milks” and vanilla and freeze as directed.