October 9th, 2009

Is ice cream season over? Does ice cream ever really go out of season? I hope not.

It's scooptacular!

It's scooptacular!

Besides, if it’s too cold outside, you can just crank up the heat a bit inside and PRETEND it’s summer. Or put on a sweater or something.

Chunks can be nummy!

Chunks can be nummy!

It’s actually been nice and warm here in New York the past few days so I had no problem polishing off this awesome ice cream. Though as soon as it was churned and I tasted it, I decided the base flavor would actually be even better in yogurt. Oh well, another time…

Fall is not as good for eating ice cream. A bit better for photographing it though.

Fall is not as good for eating ice cream. A bit better for photographing it though.

My yogurty preferences aside, this ice cream really is (was!) delicious, and I definitely recommend it for those who have a predilection for the flowery things in life.

Taken right before an emergency trip to my mouth.

Taken right before an emergency trip to my mouth.

What is this ice cream, you ask?

Iiiiiiit’s…hibiscus, of course! Hibiscus white chocolate chunk, to be precise.

It's yuuuuummmy.

It's yuuuuummmy.

Hibiscus White Chocolate Chunk Ice Cream

  1. 2 cups milk
  2. 2 cups heavy cream
  3. 1 1/2 cups sugar
  4. 1/4 cup dried hibiscus
  5. 6 egg yolks
  6. Pinch salt
  7. 2 Tbsp blackberry brandy or similarly flavored liqueur (optional)
  8. 5 oz. white chocolate, chopped

Place the milk, cream, sugar and hibiscus in a large saucepan over medium-high heat. Allow to just come to a boil, then immediately remove from heat and cover. Let the mixture steep for up to 10 minutes. Whisk together the yolks and salt, then slowly pour the hot cream mixture into the yolks through a strainer, whisking constantly. Return to the saucepan (remove any leftover hibiscus bits) and cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon (when you run your finger across the back of the coated spoon, the line should stay – if it fills in the custard is still too runny). Chill over an ice bath, stirring often, or in the refrigerator overnight. Once the mixture is completely chilled, add the brandy, if using, then churn it in an ice cream maker or by hand. Fold in the white chocolate and freeze until hard and scoopable.

It’s a sad state these days as far as white chocolate is concerned, I think. Sure it took me a while to get over my bias against it but it seems to be taking everyone else even longer. Now it’s all about spicy or salty artisan dark chocolate. I still like dark chocolate but lately I have been totally into the milk and white. The only white chocolate I could find for this was speckled with vanilla bean but a little vanilla bean speckling never hurt anything, right? Granted I was shopping at Target but sometimes you just don’t have the time or money to go elsewhere for your chocolatey needs.

7 Responses to “Post-Season”

  1. Cate says:

    I’m a firm believer in eating ice cream year round. Since I love agua de jamaica, I’m pretty sure I’ll love this too!

  2. Gala says:

    I love any kind of berry with white chocolate, this ice cream sounds amazing- I have got to get my hands on an ice cream machine!

  3. Connie says:

    Oddly, I enjoy ice cream in cold weather. And wow, white chocolate, hibiscus and blackberry liqueur? Sign me up, this ice cream sounds SO good!

  4. This is a fancy combination; love the hibiscus/white chocolate together!

  5. Elizabeth says:

    Oh my, this looks delicious! What an interesting flavor combination. I’ll definitely hold off fall cravings for this!

  6. How clever! At first I thought it was an Asian inspired ice cream like red bean and some sweet potato :) It’s just strating to become ice cream season here so I’m very excited!

  7. doggybloggy says:

    what a luscious looking ice cream – its beautiful!

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