Lemon Hibiscus Frozen Custard Recipes

LAVENDER LEMONADE WITH HIBISCUS

Steps:

• Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
• Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

LEMON-HIBISCUS FROZEN CUSTARD

Steps:

• 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.