Lemon-Hibiscus Frozen Custard

Name: Lemon-Hibiscus Frozen Custard
Prep time: 15 min
Cook time: 5 min
Total time: 4 h 40 min
Yield: 12
Cuisine: World
Ingredients: Dried hibiscus flowers 3 tbsp; Heavy cream 2½ cups; Lemon zest 2 tbsp; Sugar ½ cup plus 2 tbsp; Kosher Salt ¼ tsp; Egg yolks 6 large; Lemon juice ¼ cup

sophisticated summer dessert

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4h 40m
Serves 12
Easy
(1)

Ingredients

Adjust Servings:

	3 tbsp Dried hibiscus flowers or hibiscus tea
	2½ cups Heavy cream
	2 tbsp Lemon zest finely grated
	½ cup plus 2 tbsp Sugar divided
	¼ tsp Kosher Salt
	6 large Egg yolks
	¼ cup Lemon juice fresh

Nutritional information

410

calories

40g

fat

10g

carbohydrates

4,7g

protein

320mg

cholesterol

140mg

sodium

Ingredients

3 tbsp Dried hibiscus flowers
or hibiscus tea
2½ cups Heavy cream
2 tbsp Lemon zest
finely grated
½ cup plus 2 tbsp Sugar
divided
¼ tsp Kosher Salt
6 large Egg yolks
¼ cup Lemon juice
fresh

Lemon-Hibiscus Frozen Custard

This Lemon-Hibiscus Frozen Custard is a super sophisticated dessert to make for those long hot summer days. Hibiscus is a flower which creates a delicious tangy tea drink when infused with hot water. In this recipe, hibiscus is the star of the show!

If you follow the instructions properly, there is no need to be frightened of making your own custard. The secret to custard is to keep whisking as you add warm ingredients to cold. Without vigorous whisking, it is possible that you’ll end up with scrambled egg! Once the custard is made, add lemon juice and hibiscus tea. Freeze for a sophisticated delicious summer dessert!

To make Lemon-Hibiscus Frozen Custard, you will need the following ingredients:

Ingridiens for Lemon-Hibiscus Frozen Custard

Steps to make Lemon-Hibiscus Frozen Custard

1	Hydrate hibiscus flowers	10
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	Heat cream and sugar	10
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.
3	Combine sugar and egg yolk	2
Place 2 tablespoons of sugar in a medium bowl. Add ¼ teaspoon of salt and 6 egg yolks. Whisk until fully incorporated.
4	Make custard	2
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.
5	Heat through	5
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.
6	Cool	20
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.
7	Add hibiscus and lemon juice	1
Add ½ a cup of fresh lemon juice and the hibiscus infusion and stir well.
8	Mix in an ice cream maker	30
Pour the custard into an ice cream maker and process according to the manufacturer’s instructions.
9	Freeze	4h
Place in the freezer for at least 4 hours.
10	Serve
Serve in pretty little ice cream bowls.

This Lemon-Hibiscus Frozen Custard is a delicious summer dessert if you have guests over. Try it soon and remember to tag #cookmerecipes if you post pics of your frozen custard!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.