Ingredients:

1 cup All-purpose cream, cold
1½ cup Water
1 Rosselle Tea bag
½ cup White sugar
2 Egg yolks
1 Tbsp Cornstarch, dissolved in 2 Tbsp of water
½ cup Daily Apple Rosselle Preserves
Red food coloring

Procedure:

1. Whip the all-purpose cream in a bowl for 5 minutes with an electric mixer; reserve the cream in the refrigerator.
2. Bring to boil the water with the Rosselle Tea bag for 3 minutes, remove the teabag, add the sugar and stir until the sugar has dissolved.
3. Whisk the egg yolks in a large bowl then slowly whisk in the hot Rosselle tea and add the cornstarch dissolved in 2 tablespoons of water.
4. Cook over low heat, stirring, until boiling and thick. Remove from the heat and let cool completely.
5. Stir in the Daily Apple Rosselle Preserves and fold in the whipped cream.
6. Add the red food coloring until the color of the mixture is pink.
7. Pour the mixture into a freezer-proof container and freeze overnight.