Hibiscus Ice Cream Recipe

Welcome to Quality Chai, where we are excited to share our delicious recipe for hibiscus ice cream. This sweet and tangy frozen treat is perfect for a hot summer day, and the beautiful pink color will impress your guests at any gathering. Made with simple ingredients and a touch of floral flavor, this hibiscus ice cream is sure to be a favorite dessert for your entire family. So, let’s get started and make this fantastic ice cream together. We’ve made this hibiscus ice cream recipe easy to follow 👨‍🍳.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1/2 cup dried hibiscus flowers
• 1 vanilla bean, split and seeds scraped
• 6 large egg yolks

Instructions

1. Combine 2 cups of heavy cream, 1 cup of whole milk, 1 cup of granulated sugar, 1/2 cup of dried hibiscus flowers, and the seeds of 1 split vanilla bean in a medium saucepan. Cook over medium heat until the sugar has dissolved and the mixture is fragrant, about 10 minutes, stirring occasionally.
2. In a separate bowl, whisk 6 large egg yolks until smooth. Gradually whisk in about 1 cup of the hot cream mixture to temper the eggs, then add the egg mixture back to the saucepan with the remaining cream mixture.
3. Cook the mixture over low heat, whisking constantly, until it thickens and coats the back of a spoon, about 10 minutes.
4. Remove the mixture from heat and discard the vanilla bean and hibiscus flowers.
5. Strain the mixture through a fine mesh strainer into a large bowl, pressing out any remaining liquid from the hibiscus flowers.
6. Cover and chill the mixture in the refrigerator until completely cold, about 2 hours.
7. Once the mixture is chilled, freeze it according to your ice cream maker’s instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
9. Scoop and serve!

How long does hibiscus ice cream last in the fridge?

Hibiscus ice cream can be stored in the fridge after cooking for up to 1-2 weeks as long as it is stored in an airtight container. It is recommended to let the ice cream cool down to room temperature before putting it in the fridge to prevent condensation and ice crystals from forming. It’s important to keep in mind that the longer the ice cream is stored, the more its texture and flavor may change. It’s also important to note that homemade ice cream should be consumed within a month for optimal freshness and quality.

Low calorie hibiscus ice cream recipe substitutions

There are several substitutions that can be made to lower the calorie count of this hibiscus ice cream recipe. To start, you could use reduced-fat cream or milk instead of heavy cream to reduce the amount of fat in the recipe. Additionally, you could use a calorie-free sweetener like monk fruit or stevia instead of granulated sugar. Another option would be to use skim milk instead of whole milk. Lastly, you could reduce the number of egg yolks or use egg substitute to reduce the amount of fat and cholesterol in the recipe. By making these substitutions, you can make a delicious, lower calorie hibiscus ice cream that is still packed with flavor.

What to serve with a hibiscus ice cream?

When serving hibiscus ice cream, there are a variety of options for sides or complementary flavors. One option is to pair the ice cream with a citrusy dessert, such as lemon bars or key lime pie, to highlight the floral notes in the ice cream. Alternatively, serving the ice cream with a simple shortbread cookie or wafer can allow the unique flavors of the ice cream to shine. For a more savory option, consider serving the ice cream alongside a fresh fruit salad or cheese plate for contrast. The options are plentiful but the key is to choose sides or flavors that will not overpower the delicate hibiscus flavor of the ice cream.

Whats the best sauce for a hibiscus ice cream?

Since hibiscus has a tangy and floral flavor, a great sauce to pair with hibiscus ice cream is a sweet and slightly tart raspberry sauce. The raspberry sauce complements the notes of hibiscus and brings some balance to the ice cream. To make the sauce, combine fresh or frozen raspberries with sugar and a splash of lemon juice, and cook over medium heat until the mixture thickens and the raspberries break down. Strain the sauce through a fine-mesh sieve to remove any seeds or pulp, and let it cool to room temperature before serving over the hibiscus ice cream.

Hibiscus ice cream health benefits

Hibiscus ice cream, made from the petals of the hibiscus flower, has several health benefits. Hibiscus is high in antioxidants, which are compounds that help protect the body from damage caused by harmful molecules called free radicals. Additionally, hibiscus has been shown to lower blood pressure in some people, which can help reduce the risk of heart disease. Hibiscus also contains vitamin C, which is an essential nutrient that helps support the immune system. Overall, hibiscus ice cream can be a delicious and healthy treat when enjoyed in moderation. However, if you are looking for an even healthier recipe, consider making a homemade fruit sorbet instead. This can be made with frozen fruit, a bit of natural sweetener, and a little bit of water, and can be a nutritious and refreshing dessert option.