An amazing no-churn hibiscus ice cream recipe, described by the author as a personal favorite. The recipe emphasizes homemade control over flavor using simple ingredients, with a note about potentially making it non-dairy in the future.
Steep heavy whipping cream with hibiscus petals, cinnamon, and ginger. Remove the petals and ginger (or use a cheesecloth for steeping). Let the cream mixture cool completely until very cold. In a separate bowl, add the sweetened condensed milk. Whip your cold cream hibiscus mix until it forms firm peaks. Once you have whipped cream peaks, add to the condensed milk. Whisk, stir, or fold until smooth. Add to a container and freeze for 4 hours until hard. Serve and enjoy on fruit and nuts or plain.
