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1
Add coarsely chopped rhubarb and peach to a small saucepan with water, cinnamon, sugar, and a pinch of salt. Squeeze in the juice of 1/2 lemon. Bring to a bubble on medium heat, stirring occasionally to prevent sticking / burning on the bottom of the pan.
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2
Continue to cook on medium-low to medium heat to maintain a healthy simmer for 8-10 minutes, stirring occasionally, until it begins to thicken into a sauce. The rhubarb will break apart at this point into a soft blend.
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3
Add maple syrup and bourbon (the sauce will smell great at this point, but is bitter to taste!). Continue to cook on medium-low, stirring occasionally, for 15-20 minutes until the sauce has thickened further and the alcohol kick has cooked off.
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4
Remove the saucepan from the stove and allow to cool (may be accelerated by transferring to a glass bowl and placing in the fridge, though a couple hours on a summer day will still work).
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5
The night before making the whipped cream, place can of coconut milk into the fridge. Allow to cool at least 8 hours.
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6
After cooling the can, and after the peach-rhubarb sauce has cooled, place a small mixing bowl in the fridge. Remove the can of coconut milk from the fridge. Turn upside-down and open the can with a can opener from the bottom, similar to the method described in http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
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7
Pour off the water. This can be saved for personal consumption, but is not needed for this recipe. Scoop out the remaining hardened cream into the chilled mixing bowl. It may be chunky, but will do! With a hand mixer on low, beat coconut cream into whipped cream until peaks form.
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8
Add 2/3 of the sauce mixture to the whipped cream. Use the hand-mixer to gently blend. Add the remaining 1/3 of the sauce mixture and gently stir, just to combine but still with streaks.
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9
Transfer to a pint-sized air-tight container and freeze for a minimum of 4 hours until mixture hardens.
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10
To serve, allow ice cream to warm for 20 minutes before scooping. Enjoy!
