Strawberry Hibiscus & Honey Ice Cream

Photo of a bowl of Strawberry Hibiscus & Honey Ice Cream

Something Totally Different
I have been overwhelmed with recipes since starting my journey into the flavors of Africa. Unfortunately, there are too many wonderful options to consider—and not enough time.

The recipe below for Strawberry Hibiscus & Honey Ice Cream is one I definitely want to try but just haven’t been able to get to. So I am passing it on to y’all in the hopes that someone out there is willing to give it a shot and let me know how it turns out.

Dried hibiscus flowers can be challenging to find. As an alternative, I recommend using hibiscus tea as a substitute. If you go that route, let me know what tea you use. I thought the Tao of Tea Hibiscus Ginger might be fantastic for this.

Strawberry Hibiscus & Honey Ice Cream
Adapted from Africana by Lerato Umah-Shaylor
Yields about 1 Quart

Hibiscus & Rose Syrup
1 tablespoon dried hibiscus, or hibiscus tea
Zest of 1 lemon
1 tbsp fresh juice
3/4 cup mild honey
1 tbsp rose water

Strawberry Puree
2-1/4 cups strawberries, hulled plus more for garnish
1 tablespoon lemon juice
2 tablespoons sugar

Ice Cream
2-1/4 cups heavy cream
1 vanilla bean pod, seeds scraped
1/4 cup sugar

For the Hibiscus & Rose Syrup
Place the hibiscus, half a cup of water along with the lemon zest, and juice in a saucepan over medium-low heat. Simmer gently. Once the liquid and hibiscus are well mixed, add the honey and rose water. Whisk thoroughly to combine and simmer gently to thicken (about 5 minutes).

When it is ready, the mixture should lightly coat the back of a wooden spoon. Although your hot syrup might be runnier than honey, it will thicken as it cools. Pour the syrup into a bowl and set aside to cool completely before use.

For the Strawberry Puree
Place the strawberries in a food processor with the lemon juice and sugar and blend. Place the puree in the fridge to chill until ready to use.

For the Ice Cream
Place the heavy cream, vanilla and sugar in a large bowl and whisk until just past soft peak stage. Add half a cup of the cooled Hibiscus & Rose Syrup and fold it into the cream as it transforms from white to a delightful purple-pink.

Fold in the pureed strawberry, leaving streaks of puree rather than incorporating it fully.

Spoon the mixture into an airtight container and leave to freeze for a minimum of 5 hours. Within those first 5 hours of freezing, remove from the freezer and rake with a fork every 1-1/2 hours (about 3 times) for a creamy consistency.

To serve
Remove from the freezer for 10 to 15 minutes (or place it in the fridge for 30 minutes) before servings. Serve with fresh strawberries and a drizzle of Hibiscus & Rose Syrup.

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