“From Bon Appetite....lovely pink lemonade custard.”
4hrs 50mins

Ingredients Nutrition


  1. Steep hibiscus in 1/2 cup of very hot water in a small bowl for 10 minutes. Strain into another small bowl, pressing on solids to extract all liquid; let cool.
  2. Meanwhile, bring cream, lemon zest, and 1/2 cup sugar to a bare simmer in a medium saucepan. Remove from heat; cover, and let stand for 10 minutes.
  3. Whisk salt and remaining 2 tablespoons sugar into egg yolks in a medium bowl to blend. Return cream mixture to a simmer, then slowly pour into egg mixture, whisking 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.
  4. 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.
  5. Process custard in an ice cream maker according to manufacturer's instructions. Freeze in an airtight container until firm, at least 4 hours.

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