Hibiscus and chocolate together is a pairings that sounds like it shouldn’t work and then completely wins you over. Try it. The hibiscus steeps into the cocoa custard and gives it a faintly floral, tart edge that cuts from the the cream. Candied ginger almonds on top: crunchy, spicy, and worth every step. Homemade ice cream can feel intimidating but this one is genuinely manageable, and the flavor payoff is real. Invite a few people over and watch them try to figure out what that background note is.
How to Make Chocolate Hibiscus Ice Cream with Candied Ginger Almonds
Steeping the hibiscus
Keep the tea bags in with the cocoa mixture as long as the recipe allows and then steep again when you return them to the saucepan. More contact means more floral depth. If you have dried hibiscus flowers, add those directly to the custard base for extra color.
The candied almonds
Cook the ginger and almonds in sugar and water until the liquid evaporates and the coating turns glossy. Spread on parchment and let them cool completely before you break them apart. They’ll keep in a jar for a week and are good on yogurt too. 
Chocolate Hibiscus Ice Cream with Candied Ginger Almonds
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Elevate classic chocolate ice cream with the bright, citrusy flavor of hibiscus. Candied ginger almonds add a delightful crunch.
Ingredients
- 4 egg yolks
- 1/2 cups (118 ml) sugar
- 1 cups (237 ml) whole milk
- 1 cups (237 ml) heavy cream
- 1/2 cups (118 ml) cocoa powder
- 4 hibiscus tea bags
- 4 diced hibiscus flowers
- 1/2 cups (118 ml) water
- 1 cups (237 ml) granulated sugar
- 1/4 cups (59 ml) chopped almonds
- 1/4 cups (59 ml) fine diced ginger
Instructions
- Whisk together eggs and sugar in a tempered-glass container and set aside.
- Bring milk, cocoa, and tea bags (tied together with tags cut off) to a simmer over medium heat, or until edges start to bubble.
- Remove tea bags and set aside.
- Very slowly add milk and eggs, whisking constantly.
- Pour the mixture and tea bags back into the saucepan and heat over low, stirring constantly for 8-10 minutes.
- Use a thermometer to check the temperature; it should be between 165-180°F (74-82°C).
- Pour the custard mix into a deep-sided, freezer-safe container with a cover and chill completely for a few hours in your fridge.
- Once your custard mix is cool, whisk in 1 cup heavy cream and the diced hibiscus flower.
- If you have an ice cream maker, pour and freeze according to manufacturer instructions.
- If you don’t have an ice cream maker, stir the mix every 45 minutes for five hours.
- Alternatively, leave it overnight for a denser texture.
- For the Candied Topping:
- Measure out ¼ cup almonds and chop them into thirds.
- Peel 1-1/2” ginger, then julienne and fine dice it and set aside.
- In a medium saucepan, bring water and sugar to a boil over high heat, stirring constantly until the sugar dissolves.
- Add almonds and ginger, reduce heat to medium, and stir constantly until the sugar crystallizes (about 5 minutes, or when the mix becomes difficult to stir).
- Continue to stir and watch carefully as the sugar will re-melt and turn golden brown.
- Pour the mix onto a foil-lined cookie sheet sprayed with nonstick cooking spray.
- Use a fork to separate the mix while the sugar is soft.
- Let the mix set at room temperature and break apart for topping once cooled.
Notes
- For a stronger hibiscus flavor, steep the tea bags for longer or use more hibiscus flowers.
- To prevent ice crystals, churn the ice cream in an ice cream maker or stir it frequently if freezing manually.
- Store candied ginger almonds in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Other
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Frequently Asked Questions
Can I use a different tea if I can’t find hibiscus?
Hibiscus is what gives this ice cream its signature tartness and floral note. Rose tea could work as a substitute, though the flavor will be more perfumed and less tangy.
Do I need an ice cream maker for this recipe?
An ice cream maker gives the smoothest texture. Without one, pour the chilled custard into a container and freeze it, stirring vigorously every 30 minutes for about 3 hours until firm.
Why do I need to keep the custard temperature between 165 and 180F?
Below 165F, the eggs will not thicken the custard properly. Above 180F, the eggs start to scramble and you will get a lumpy texture instead of a smooth base.
