Vanilla Hibiscus Ice cream
Ingredients
- 2 tbsp Hibiscus powder
- 15 tbsp Water
- 5 tbsp Granulated sugar
- 2 tsp Corn flour
For the custard
- 1 cup Full fat milk
- 1 cup Fresh cream
- 1 cup Granulated sugar
- 1 1/2 tbsp Corn flour
- 1/2 tsp Salt
- 2 tsp Vanilla essence
- 1 cup Dairy based whipping cream
Directions
I’m using edible hibiscus powder.You can buy it online.
In a saucepan mix the hibiscus powder and water well. Add granulated sugar. .Cook it on low flame for 10 15 mins. Keep stirring. Let it reduce . Now mix corn flour in 2 tsp of water and add this to the hibiscus mixture. Let it thicken. Add a drop of edible pink colour. Turn off the heat.
Pass the liquid through a thin muslin cloth.
Strain the liquid.
Refrigerate it for 30 minutes.
For the custard
Take a medium sized heavy bottom saucepan and add milk , cream, salt and sugar .
Cook for 10 minutes on low flame.Keep stirring.
Mix the corn flour with 2 tbsp of water/ milk and add this to the custard.
Keep stirring.Let it thicken.
Turn off the heat. Add vanilla essence.
Place the saucepan into a bowl of ice cold water immediately. Let the custard cool.
Pass the custard through a fine strainer. Refrigerate it for 30 minutes.
Whip the dairy based heavy whipping cream until still.
Take the custard out of the refrigerator and beat it for 1-2 minutes using a electric mixer.
Now mix the custard and the heavy whipping cream well using a hand mixer.
Now, divide this mixture into two parts.
To one part add the chilled hibiscus mixture.
Gently mix with a spatula.
Spoon in both the flavours alternately.
Cover the container with parchment sheet and cling wrap it tightly.
Freeze it for 8-10hours.
