Coriander Lime Ice Cream with Rhubarb Swirl

This Philadelphia style ice cream has notes of coriander, vanilla, and lime with a delicious swirl of rhubarb sauce running throughout.   It's the perfect combination of cool creamy sweetness and zippy tartness -- a bit like all the best parts of spring-turned-summertime captured in a dish.
 Coriander Lime Ice Cream with Rhubarb Swirl

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
pinch of salt
1/2 vanilla bean, split in half lengthwise
1 T ground coriander
zest of one lime
1 cup  Rhubarb Sauce with Coriander and Lime (or 1 cup of your favorite rhubarb sauce)

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot along with the ground coriander. Warm over medium heat, stirring, until the sugar is dissolved. Add lime zest and allow to steep for an additional 10-15 minutes.
Add the remaining cream and milk.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.  During the last few moments of churning, pour in the rhubarb sauce to incorporate.

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Monet said...

You are always coming up with the most original recipes! I love coriander, but would never have thought to put it into ice-cream. What a fantastic idea though!

Stella said...

Hey Lo! This ice cream sounds so exotic and delicious. I'm with Monet-this is a great idea. I need to look at the recipe more closely...

Carole said...

Lo, fantastic use of rhubarb. Please do drop me a note on if it is ok for me to link it in to my blog - carole's chatter. Cheers