Lemon-Hibiscus Frozen Custard

Steps to make

1. 1

   Hydrate hibiscus flowers

   10 min
   

   Place 3 tablespoons of hibiscus flowers in ½ a cup of very hot water for 10 minutes. Strain the mixture into a small bowl. Press on the flowers to squeeze out all the liquid. Leave to cool.

2. 2

   Heat cream and sugar

   10 min
   

   Place 2½ cups of heavy cream in a medium sized saucepan with 2 tablespoons of finely grated lemon zest and ½ a cup of sugar. Bring the mixture to a simmer and remove immediately from the heat. Cover the saucepan and let it stand for 10 minutes.

4. 3

   Combine sugar and egg yolk

   2 min
   

   Place 2 tablespoons of sugar in a medium bowl. Add ¼ teaspoon of salt and 6 egg yolks. Whisk until fully incorporated.

5. 4

   Make custard

   2 min
   

   Place the pan of cream mixture on the heat and return to a simmer. Gradually, pour the hot cream into the egg mixture. Whisk constantly until fully incorporated.

6. 5

   Heat through

   5 min
   

   Transfer the custard to the saucepan and continue to cook over medium heat, stirring constantly for 5–7 minutes with a wooden spoon until the custard coats the back of the spoon.

7. 6

   Cool

   20 min
   

   Transfer the custard to a large metal bowl (if you have one) and place it over a bowl of ice water to cool. Stir occasionally as it cools.

8. 7

   Add hibiscus and lemon juice

   1 min
   

   Add ½ a cup of fresh lemon juice and the hibiscus infusion and stir well.

9. 8

   Mix in an ice cream maker

   30 min
   

   Pour the custard into an ice cream maker and process according to the manufacturer’s instructions.

10. 9

    Freeze

    4h
    

    Place in the freezer for at least 4 hours.

11. 10

    Serve

    

    Serve in pretty little ice cream bowls.