And then sometimes it starts with a flavor or product that I want to use in an interesting way. Sometimes it's something I found in a store. Sometimes it's something I found hiding in a corner of the pantry. Sometimes it's a new product that I got from a company.
This time around, I had some hibiscus flowers in syrup that I wanted to use. They came to me through 37 Cooks from the Wild Hibiscus Flower Company, and I thought the flavor would be lovely in ice cream.
If you're not familiar with 37 Cooks, go check out the blog and see what we've been up to lately.
When I was brainstorming the ice cream recipe, I decided that I wanted something besides hibiscus flavor. I chose white chocolate for its mild flavor, and I added a bit of vanilla for the deepness of flavor it adds.
And ... I decided to make the ice cream eggless, to let the delicate flavors shine through.
The result is a creamy ice cream with a sweet, fruity, floral flavor. The color is a very pale mauve; barely discernible unless you're looking for the color.
For the white chocolate, I used a bar of Lindt white chocolate, which weighed 4.4 ounces. If you buy a different brand that is a little larger or smaller, it's perfectly fine.
White Chocolate and Hibiscus Ice Cream
4.4 ounces (a little more or less is fine) white chocolate
1 cup milk
2 cups heavy cream
1/4 teaspoon salt
1/4 cup hibiscus syrup (from hibiscus flowers in syrup)
1 teaspoon lemon juice
2 teaspoons vanilla extract
3/4 cup sugar
Chop the white chocolate into small pieces and place in a microwave safe bowl or measuring cup. Add the milk. Microwave in 30-second increments, stirred after each heating session, until the chocolate melts completely.
Combine all of the ingredients, including the milk and chocolate mixture in a bowl. Stir until the sugar is completely melted. Cover the bowl and refrigerate the mixture until it is completely chilled. I usually mix it up the day before I want to churn it.
When the mixture is fully chilled, churn in your ice cream maker according to the manufacturer's instructions. Transfer to a container and freeze until firm.
I received product from Wild Hibiscus Flower Company through 37 Cooks in order to create recipes.