Hibiscus Churro Ice Cream is a delightful fusion of flavors that combines the floral notes of hibiscus with the crispy, cinnamon-sugar goodness of churros, all enveloped in creamy ice cream. This unique dessert is perfect for warm weather and will impress your guests with its vibrant color and delicious taste. Whether you’re hosting a summer party or simply treating yourself, this recipe is sure to become a favorite. Let’s dive into how to create this mouthwatering treat!
Ingredients
- 1 cup dried hibiscus flowers
- 2 cups water
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (for churros)
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil (for frying)
- 1 large egg
Instructions
Step 1: Prepare Hibiscus Syrup
In a saucepan, combine the dried hibiscus flowers and water. Bring to a boil, then reduce heat and let it simmer for about 15 minutes. Strain the mixture to remove the flowers, and return the liquid to the saucepan. Add 1 cup of sugar and simmer until the sugar is fully dissolved. Allow it to cool completely.
Step 2: Make the Ice Cream Base
In a large bowl, whisk together the heavy cream, whole milk, vanilla extract, and salt. Once the hibiscus syrup has cooled, mix it into the cream mixture until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer it to a container and freeze for at least 4 hours or until firm.
Step 3: Prepare Churros
In a medium saucepan, combine 1 cup of water, 2 tablespoons of sugar, and a pinch of salt. Bring to a boil, then remove from heat and stir in the flour until a dough forms. Allow the dough to cool slightly, then mix in the egg until well incorporated.
Step 4: Fry Churros
Heat vegetable oil in a deep skillet over medium heat. Transfer the churro dough to a piping bag fitted with a star tip. Pipe 4-6 inch long strips of dough into the hot oil, frying until golden brown on all sides. Remove the churros and drain on paper towels.
Step 5: Coat Churros
In a shallow bowl, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon. Roll the warm churros in the cinnamon-sugar mixture until fully coated.
Step 6: Serve
To serve, scoop the hibiscus ice cream into bowls and top with freshly made churros. Enjoy your delightful Hibiscus Churro Ice Cream!
FAQs
Can I make the ice cream without an ice cream maker?
Yes! You can pour the mixture into a container and freeze it, stirring every 30 minutes for the first 2-3 hours to break up ice crystals.
How long will the ice cream last in the freezer?
The Hibiscus Churro Ice Cream can last up to 2 weeks in the freezer if stored in an airtight container.
Can I use fresh hibiscus flowers instead of dried?
Yes, you can use fresh hibiscus flowers, but you may need to adjust the quantity as they are less concentrated than dried flowers.
What can I serve with Hibiscus Churro Ice Cream?
This dessert pairs well with fresh fruit, chocolate sauce, or a drizzle of caramel for added flavor.