Hibiscus Ice Cream
Hibiscus ice cream is a truly special and refreshing summer dessert that combines the delicate aroma of flowers with a creamy texture. Hibiscus has been used for teas and beverages for millennia, but it's also fantastic as ice cream. Its rich, floral fragrance and slightly tart taste make it the perfect choice on a warm summer day. For an even more exciting flavor, try adding a little orange zest or honey!
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, heat the heavy cream over medium heat until warm, but not boiling. Add the dried hibiscus flowers, remove from the heat, and let steep for 15 minutes.
2
Strain the cream through a fine-mesh sieve to remove the hibiscus flowers, then let it cool completely.
3
In a bowl, whisk together the sweetened condensed milk, honey, vanilla extract, and lemon juice. Gently fold in the hibiscus-infused cream.
4
In a separate large bowl, whip the remaining heavy cream until soft peaks form.
5
Gently fold the whipped cream into the hibiscus mixture until evenly combined and the texture is smooth and creamy.
6
Pour the mixture into a freezer-safe container, seal tightly, and freeze for at least 4-6 hours, or until completely frozen.
7
Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.
