Raspberry Hibiscus Ice Cream

Raspberry Hibiscus Ice Cream

Deliciously classic berry ice cream with a hint of floral - 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’s 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 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 custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours


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


Two minutes before completing churning process, add 2 Tbsp Raspberry Hibiscus Preserves to create swirl


Return ice cream to the freezer for at least 2 hours


Scoop ice cream into a bowl and Enjoy!

Raspberry Hibiscus Ice Cream

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