Ice cram or panna cotta: both equally delicious

Hibiscus Ice Cream

Ingredients

350ml cream

350ml whole milk

4 tbsp dried hibiscus

6 egg yolks

100g sugar

Juice of 1 lemon

A few drops of rose water (optional)

Heat the cream and milk in a large saucepan over a medium heat with the hibiscus. Bring to the boil then lower to a simmer for 5 minutes to infuse, stirring constantly. Take off the heat and leave to cool. In a large bowl, whisk the egg yolks with the sugar
Slowly pour in the milk mixture, whisking all the while, then add the lemon juice with a few drops of rose water,. Then pour it all back into the saucepan and cook slowly over a low heat until it starts to thicken —Remove from heat and allow to cool.

Pass through a sieve, pressing down hard with the back of a spoon to get as much intense pink colour as possible. 

Pour into an ice-cream maker