Hibiscus frozen yogurt from Hello, My Name Is Ice Cream: The Art and Science of the Scoop (page 127) by Dana Cree

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute guar gum, xanthan gum, tapioca starch, or cornstarch for ice cream stabilizer.

  • BasicStock on June 07, 2021

    So good! Lovely colour and the hibiscus has a unique and subtle taste unlike anything else. First recipe from the book and I got such great results for texture using just the 1 tsp of ice cream stabilizer. Dana Cree said she developed this flavour to go with a rhubarb dessert, and I do think it would be an amazing combination.

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