Photo Credit: Wallflower Kitchen
Hibiscus ice cream - where elegant meets the summertime! This ice cream is fragrant, floral, and delicately sweet. Infused with Firepot Nomadic Teas Hibiscus Elixir, the tartness of the hibiscus balances the fruity sweetness of the honey. Give it a try!.
Hibiscus Elixir Ice Cream
Makes 6 servings
- 3 tsp Firepot Chai Hibiscus Elixir
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup honey
- 1/2 tsp salt
In a medium pot, combine the milk, heavy cream, honey, and salt and bring to a simmer. Stir to ensure that everything is dissolved, and then add in the Firepot Chai Hibiscus Elixir tea leaves. Remove from heat and let the tea steep for 15 minutes, or until the mixture is fragrant, colored, and infused to your liking.
Strain the mixture and apply pressure to the solids/leaves to extract any remaining liquid. Refrigerate the mixture until it is fully chilled. Once chilled, churn the mixture in an ice cream maker according to instructions.
Serve as is for soft-serve ice cream, or transfer the ice cream to an airtight, freezer-safe container and place it in the freezer to allow the ice cream to firm up. Enjoy!
Recipe adapted from cookistry