Strawberry and hibiscus ice cream

Recipe from: 7 September 2010

Ingredients 6
Servings 1
Minutes 10 mins


Serving Change
  • 2
    large eggs
  • 4
    caster sugar
  • 450
    double cream
  • 225
  • 1
    dried hibiscus flowers
  • 300
    strawberries, chopped


10 mins
Whisk the eggs in a bowl for roughly 2 minutes, until light and fluffy.
Slowly add the sugar, continually whisking for another minute.
Meanwhile, in a saucepan over a medium heat, bring to the boil the cream, milk and hibiscus flowers.
Once the mixture has boiled, remove from the heat and allow to infuse for 10 - 15 minutes.
Strain and discard the flowers.
Then add the cream and milk mixture to the eggs and sugar and stir until fully combined.
Finally stir the strawberries.
Using an ice cream machine, churn the ice cream as per your machine's instructions.
If you haven't got an ice cream machine, place the mixture in a plastic container, cover and place in the freezer.
You'll need to stir the ice cream every half an hour for at least 2 hours.

When ready to serve, allow the ice cream to stand at room temperature for a few minutes to soften first.



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