This refreshingly tart no-churn ice cream is a pull-out-all-the-stops recipe for those times when you want to make a statement, yet it's actually simple to prepare. The ice cream base can be rather sweet from the sweetened condensed milk, but the springy pop of rhubarb and dried hibiscus flowers help to bring balance and dimension.
473g heavy cream
22g dried hibiscus flowers
182g rhubarb, diced (about 3 large stalks)
1 blood orange
1 14oz can sweetened condensed milk
Peel 2 long strips of blood orange zest with a peeler.
Gently heat the heavy cream over medium-low heat (you will see tiny bubbles around the edge of the pan.) Once warmed through, add in the orange zest strips and the dried hibiscus flowers. Remove from the heat and stir occasionally until cooled, then remove the orange zest and discard. Allow this mixture to steep, covered, in the refrigerator for 24 hours.
*This step can be done a few days in advance or the day of preparing the ice cream base.* In a small pot, combine the diced rhubarb, honey, and a pinch of salt. Using a reamer or citrus juicer, add the blood orange juice to the pot (the point of using the reamer here is to get some of the pulp as well as the juice) and cook over medium heat, stirring often. Cook until the rhubarb is completely softened. The mixture might seem stringy at first, but just be sure to stir it vigorously. Cool completely and chill until ready to use.
After 24 hours, give the hibiscus-infused cream a good stir to loosen it up. Using a rubber spatula, strain the cream through fine mesh strainer into the bowl of an electric mixer, pushing on the flowers extract as much of the cream as you can.
Set up the electric mixer with the whisk attachment. Whip the hibiscus cream on medium-high speed to form stiff peaks. Gently fold in half of the sweetened condensed milk with the rubber spatula. Take care to mix well without deflating the whipped cream. Add the remaining sweetened condensed milk and continue to fold it into the ice cream base until very well combined. The sweetened condensed milk has a tendency to sink to the bottom, so just be sure to give it a good stir while you're pouring it into the pan.
Pour about 1/8th of the ice cream base into a standard loaf pan or another similar sized baking dish. Dot about 3 tablespoons of the rhubarb all over the surface of the ice cream. Cover with more ice cream base. Then, using a skewer or cake tester, draw a figure-8 pattern, dragging the rhubarb throughout the ice cream base. Continue alternating layers of rhubarb and ice cream base, placing the rhubarb in different spots than in the previous layer to evenly disperse the swirl. Cover with plastic wrap and freeze for at least 8 hours or overnight.
This creamy-dreamy iced latte is infused with rich avocado honey, rose petals, and sharp cracked black pepper to unlock the nutritional benefits of turmeric. The amount of honey used might seem extreme, but this honey offers antioxidants and polyphenols (which are good for fighting inflammation) and has a more complex flavor profile than your average acaica or wildflower varieties. Serve chilled over ice or gently warmed in your favorite latte bowl or mug.
3 cups unsweetened almond milk
1/4 cup avocado honey (I used Honey Pacifica brand)
2 tablespoons Ground turmeric
2 tablespoons dried rose petals
Gently warm the almond milk with the rose petals, avocado honey, and a few grinds of freshly cracked black pepper. The goal here is to heat the mixture only enough to melt the honey, dissolve the turmeric, and steep the rose petals and black pepper). Once warmed, add the turmeric and stir well to combine. Remove from the heat and allow the mixture to steep for about 10 minutes, then strain to remove the rose petals.
Serve immediately for a warm, cozy drink or chill and serve over ice for a vibrant, refreshing afternoon pick-me-up. Regardless if you prefer to drink it warm or cold, serve with a bit more freshly cracked black pepper.