Raspberry Hibiscus Ice Cream

Raspberry Hibiscus Ice Cream

A delicious berry ice cream with a floral touch - top with dark chocolate shavings!

Serving Size: 4 quarts

12 egg yolks

1 cup sugar

4 cups whole milk

2 cups heavy cream

3 tsp vanilla extract

Blake Hill Raspberry Hibiscus Preserve



In a medium saucepan, add egg yolks and sugar and whisk until well combined.


In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir.


Slowly add the warm milk to the saucepan with the egg mixture, whisking vigorously to create your custard base.


Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle.


Remove the custard base from heat, stir in heavy cream and vanilla, pour into an airtight container, and refrigerate for 24 hours.


Remove the container from the fridge and pour the custard base into an ice cream maker with 2 Tbsp of Blake Hill Raspberry Hibiscus Preserve. Churn according to ice cream maker’s instructions.


Two minutes before completing churning process, add 2 Tbsp of Raspberry Hibiscus Preserve to create a swirl.


Return ice cream to the freezer for at least two hours.


Scoop ice cream into a bowl and Enjoy!

Raspberry Hibiscus Ice Cream

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