Lemon Hibiscus Ice Cream
Servings: 8 servings
Calories: 241kcal
The tart-sweet-tangy taste of the hibiscus flower makes for a unique ice cream experience. We add lemon to this no churn ice cream for a summer flavour.
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Ingredients
- 4 tablespoons hibiscus jam
- 3 large egg yolks
- ½ cup allulose
- 7 oz mascarpone softened
- 9 oz cream heavy/whipping
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Place a 1lb loaf tin in the freezer to chill before hand.
- In a large glass mixing bowl, whisk the egg yolks and allulose.
- Place the bowl over a saucepan of simmering water on a medium heat and whisk for at least 8 minutes until the mixture is light, thick and doubled up in volume.
- Remove the egg mixture from the heat and cool.
- Mix in the mascarpone, lemon juice and zest and stir until combined.
- In another medium bowl, whisk the cream until it is stiff.
- Fold the cream into the mascarpone mixture.
- Pour the mixture into the loaf tin and spoon the hibiscus jam on top. With a spoon or knife, swirl the jam into the mixture.
- Freeze for at least 4 hours before serving.
- Store any leftover ice cream in an airtight container.
Notes
Makes 8 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 2g | Protein: 4g | Fat: 24g | Fiber: 1g