Lemon-Hibiscus Frozen Custard
Ready In: 4 hrs 50 mins
Serves: 6
Ingredients
- 3 tablespoons dried hibiscus flowers (or hibiscus tea)
- 2 1⁄2 cups heavy cream
- 2 tablespoons finely grated lemon zest
- 1⁄2 cup plus 2 tbsp. sugar
- 1⁄4 teaspoon kosher salt
- 6 large egg yolks
- 1⁄4 cup fresh lemon juice
Directions
- Steep hibiscus in 1/2 cup of very hot water in a small bowl for 10 minutes. Strain into another small bowl, pressing on solids to extract all liquid; let cool.
- Meanwhile, bring cream, lemon zest, and 1/2 cup sugar to a bare simmer in a medium saucepan. Remove from heat; cover, and let stand for 10 minutes.
- Whisk salt and remaining 2 tablespoons sugar into egg yolks in a medium bowl to blend. Return cream mixture to a simmer, then slowly pour into egg mixture, whisking until incorporated. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon and scraping bottom of pan, until thick enough to coat spoon, 5-7 minutes.
- Strain into a large bowl (preferably metal, custard will cool down more quickly) set over a bowl of ice water. Let cool, stirring occasionally. Stir in lemon juice and hibiscus infusion.
- Process custard in an ice cream maker according to manufacturer's instructions. Freeze in an airtight container until firm, at least 4 hours.
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