Description
Elevate classic chocolate ice cream with the bright, citrusy flavor of hibiscus. Candied ginger almonds add a delightful crunch.
Ingredients
Units
Scale
- 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