Lemon Hibiscus Frozen Custard Recipes
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
LAVENDER LEMONADE WITH HIBISCUS
This recipe was modified from that which I tried at a local restaurant. It was too bitter when I tried it there, so slight modifications were necessary. Hope you all enjoy this recipe.
Provided by BobbieLynn
Categories Drinks Recipes Lemonade Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
- Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 35.3 g, Fiber 0.3 g, Protein 0.2 g, Sodium 6.1 mg, Sugar 32.3 g
LEMON-HIBISCUS FROZEN CUSTARD
Make and share this Lemon-Hibiscus Frozen Custard recipe from Food.com.
Provided by KathyP53
Categories Frozen Desserts
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 464.5, Fat 41.2, SaturatedFat 24.5, Cholesterol 320.3, Sodium 143.1, Carbohydrate 21.1, Fiber 0.2, Sugar 17.2, Protein 4.8
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Servings 6Estimated Reading Time 1 min
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- 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.
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