Lemon-Hibiscus Frozen Custard

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.


  • 3 tablespoons dried hibiscus flowers or hibiscus tea
  • 2 tablespoons finely grated lemon zest
  • ½ cup plus 2 tablespoons sugar

Recipe Preparation

  • Steep hibiscus in ½ cup very hot water in a small bowl for 10 minutes. Strain into another small bowl, pressing on solids to extract all liquid; let cool.

  • Meanwhile, bring cream, lemon zest, and ½ cup sugar to a bare simmer in a medium saucepan. Remove from heat, cover, and let stand 10 minutes.

  • Whisk salt and remaining 2 Tbsp. sugar into egg yolks in a medium bowl to blend. Return cream mixture to a simmer, then slowly pour into egg mixture, whisking constantly until incorporated. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon and scraping bottom of pan, until thick enough to coat spoon, 5–7 minutes.

  • Strain into a large bowl (preferably metal; custard will cool down more quickly) set over a bowl of ice water. Let cool, stirring occasionally. Stir in lemon juice and hibiscus infusion. Process custard in an ice cream maker according to manufacturer’s instructions. Freeze in an airtight container until firm, at least 4 hours.

  • DO AHEAD: Frozen custard can be made 2 weeks ahead. Keep frozen.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 410 Fat (g) 40 Saturated Fat (g) 23 Cholesterol (mg) 320 Carbohydrates (g) 10 Dietary Fiber (g) 0.5 Total Sugars (g) 6 Protein (g) 4.7 Sodium (mg) 140Reviews Section

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