Hibiscus Cinnamon Ice Cream is a delightful dessert that combines the floral notes of hibiscus with the warm spice of cinnamon, creating a unique and refreshing treat for any occasion. This ice cream is perfect for those warm summer days or as a special dessert to impress your guests. With its vibrant color and rich flavor, it’s sure to be a hit. Follow this simple recipe to create your own batch of Hibiscus Cinnamon Ice Cream at home!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup dried hibiscus flowers
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional, for garnish)
Instructions
Step 1: Prepare the Hibiscus Infusion
In a medium saucepan, combine the dried hibiscus flowers and 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and strain the liquid, discarding the hibiscus flowers. Allow the infusion to cool.
Step 2: Mix the Base
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, ground cinnamon, vanilla extract, and salt until the sugar is fully dissolved. Add the cooled hibiscus infusion to the mixture and stir until well combined.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled. This step is crucial for achieving a creamy texture in your ice cream.
Step 4: Churn the Ice Cream
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Step 5: Freeze the Ice Cream
Transfer the churned ice cream to an airtight container. If desired, fold in chopped nuts for added texture. Seal the container and freeze for at least 4 hours or until firm.
Step 6: Serve and Enjoy
When ready to serve, scoop the ice cream into bowls or cones and enjoy the delightful flavors of Hibiscus Cinnamon Ice Cream. Garnish with additional nuts or a sprinkle of cinnamon if desired.
FAQs
Can I use fresh hibiscus flowers instead of dried?
Yes, you can use fresh hibiscus flowers, but you may need to adjust the quantity to achieve the desired flavor.
Is there a dairy-free option for this recipe?
Absolutely! You can substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version.
How long does Hibiscus Cinnamon Ice Cream last in the freezer?
When stored in an airtight container, this ice cream can last up to 2 weeks in the freezer. However, for the best texture, it’s recommended to consume it within the first week.
Can I add other flavors to this ice cream?
Yes! You can experiment with other spices like nutmeg or cardamom, or mix in some fruit purees for additional flavor variations.