Sweet Rhubarb Ice-Cream

Yield: 8-10 servings

We served this vegan ice-cream with strawberries and a phyllo crisp at an elegant dinner and it was a smashing hit! My culinary classmates Andre and Phil created the recipe using alternatives to refined white sugar. Of course, you can substitute sugar in if you want. Also, while it calls for a simple, home-made cashew milk, you can substitute other nutmilks from the store or try cream.

Ingredients:
1 1/2 pounds rhubarb, chopped small
1 cup maple syrup
3 cups cashew milk*, chilled
1/2 vanilla bean or 1 teaspoon vanilla extract
3/4 cup rice syrup
optional: 1/4 cup beet juice for color

Procedure:
Cook rhubarb and maple syrup on low heat until the rhubarb is soft and mushy. Allow the mixture to cool, then whisk with cashew milk, vanilla, rice syrup, and beet juice. Chill before pouring into your ice-cream maker.

CASHEW MILK*
Yield: about 3 cups

Ingredients:
3 cups water
1 1/5 cups raw cashews, soaked overnight

Procedure:
Blend cashews and water until smooth. Just let your blender go! Strain it only if it's too gritty.