Hibiscus Ice Cream

Hibiscus Ice Cream
by Laura Friendly
Prep Time: 30 minutes
Ice Cream Maker Time: about 25 minutes
Makes: about 4-1/2 cups

1/2 cup dried hibiscus flowers
1-1/2 cups water
1 cup sugar
1 tbsp fresh lemon juice, optional
1/2 tsp salt
2 13.5-oz. cans coconut milk (full fat)
1 tbsp gluten-free vodka or white rum

In a small saucepan, bring water to a boil and add dried hibiscus. Turn water off and steep flowers for 15 minutes.
Strain the hibiscus water through a fine mesh and return to the saucepan.
Add in sugar, lemon juice and salt. Bring the liquid to a boil and allow to simmer for 5 minutes, stirring occasionally (sugar should be fully dissolved).
Allow syrup to cool completely.
Transfer hibiscus syrup into a blender. Add in coconut milk and vodka. Blend well.
Pour liquid into your ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

note: the hibiscus syrup is a bit tart, so you can start by adding half of the syrup and increase to your desired taste

http://laurafriendly.com/vegan-hibiscus-ice-cream/