Last Updated on July 18, 2015 by Chef Mireille
Blogging Marathon #29
Theme: Cookbook Recipes
I went to the library last week to do some research on a project and of course, I found myself in the cookbook section. The unusual title caught my attention – Purple Citrus and Sweet Perfume. I fell in love with this cookbook featuring the cuisine of the Eastern Mediterranean. The author, Silvena Rowe, is a UK based chef born in Bulgaria with a Turkish father. The book includes many recipes of Turkish or Syrian origin, utilizing edible flowers like rose, nasurtium, lavender, chamomile and hibiscus. With unique recipes like Beet Falafel, Pumpkin Hummus and Lemon Balm & Chamomile Creme Brulee, you can be sure the book came home with me.
For today’s recipe, the two required ingredients from Srivalli’s Cookbook Recipe ingredient list are strawberries and milk. In the middle of summer, who doesn’t like a cooling bowl of strawberry ice cream?
from Silvena Rowe’s Purple Citrus and Sweet Perfume
1 3/4 cups heavy cream
1 cup milk
1 tablespoon dried hibiscus
2/3 cup sugar
11 oz. strawberries, hulled and chopped
In a saucepan, combine the cream, milk and hibiscus. Bring to a boil over medium heat. Turn off heat and leave for 15 minutes for the hibiscus flavor to infuse the milk. Strain and discard the flowers.
Whisk the eggs until light and fluffy, about 3 minutes. Slowly add the sugar, while beating constantly for another minute. Add the strained cream-milk combo and mix well. Add strawberries and mix until just combined.
Transfer to an ice cream maker and churn, according to your ice cream maker instructions. Alternatively, transfer to a plastic container, cover and place in the freezer.
Mix every 1/2 hour for 4 hours. Freeze for at least another 2 hours, but preferably overnight.
Strawberry ice cream that’s the perfect amount of sweetness with floral undertones. Now don’t you just want to grab a spoon?
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29
…linking to Recipe Junction’s Summer Fruits
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Very unique for me, hibiscus in icecream thats very thoughtful and brilliant.
Very interesting Hibiscus in icecream!! but I like strawberry icecrean looks so tempting..
Sounds so flavorful! I never knew hibiscus had any culinary usage. I must find out if they can be home dried. There's lots of hibiscus around my place. The ice-cream looks absolutely delightful and so does that wonderful bowl that you've servedin out in
yes it is used in cooking. There is a drink we make with it in the Caribbean called sorrel. We boil it with ginger, cinnamon and cloves. Then strain it, add sugar and chill. It's one of my all time favorite beverages. and I have seen Punjabi recipe where they make sharbat with it.
Corporate to Kitchen
I love the ice cream color. Never heard of hibiscus in icecream. Your icecream looks yumm
Rich cream, colorful strawberries and fragrant hibiscus.. I would love to have a bowl of that sinful indulgence.
very delicious and a very healthy ice cream as there is hibiscus in it 🙂
I never cooked with hibiscus. How did it taste? I can smell the flavor though. When growing up my mom use to cook hibiscus in coconut hair oil and then apply to my hair. The aroma of hibiscus was amazing.
wow..that bowl is so so inviting..lovely clicks and great idea to use flowers in cooking…
Hibiscus in ice cream is a nice idea. That bowl of ice cream looks so creamy and delectable.
What a flavorful ice cream. Strawberry & hibiscus sounds like a yummy combo. Where do you get dried hibiscus??
there are a few places you can find it. Kalustyans on lexington ave/28th st. Also Kam Man grocery in Chinatown downstairs where they sell the loose teas. In Caribbean neighborhoods it is sold in markets as sorrel.
The cookbook sounds exotic and the dish surely looks tempting!..very good choice Mir. You always come out with so much ease!..I seriously have to plan for a tougher nut to crack..LOL..:)
Lovely flavours Mir! I would love to try this out unfortunately I don't have a ice cream maker. 🙁
Looks awesome. I love the hibiscus used. my aunt used it to wash my hair so this is a new use 😉 Must tell her.
Just one question is the milk cold when you strain it? Is it okay to add warm milk in the eggs?
the milk is still warm. You add it with the mixer running or if you are doing it by hand, add it a little at a time to slowly temper the eggs. This way they will not scramble.
Lovely combination..I know of the medicinal properties of hibiscus flowers and leaves but never thought of using it in the kitchen !