Recipe: Strawberry and Hibiscus Ice Cream

[crafty_packrat]

From my Independence Day Cook-In (all recipes from Purple Citrus and Sweet Perfume)

Strawberry and Hibiscus Ice Cream
1 ¾ cups heavy cream
1 cup milk
1 T dried hibiscus flowers
2 large eggs
2/3 cup superfine sugar
11 ounces strawberries, hulled and chopped

1. In a saucepan over medium heat, bring to a boil the cream, milk and hibiscus flowers. Romve from the heat and let infuse for 10-15 minutes. Strain and discard the flowers. Whisk the eggs in a bowl for about 2 minutes, until light and fluffy. Slowly add the sugar, continually whisking for another minute. Whisk the cream mixture into the egg mixture. Stir in the strawberries.


2. Using an ice cream machine, churn the ice cream as per you machine's instructions. Transfer to a covered container and freeze until the ice cream if firm enough to scoop, at least 2 hours. (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.)


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

Notes: I might modify this for three yolks but no whites, if I do this again. And I'd definitely chop the strawberries finer -- they need to be all but mush or they freeze into rather large chunks.