Rooibos ice cream

Recipe from: March 2010
rooibos ice cream

Ingredients 5
Servings 2
Minutes 35 minutes


Serving Change
  • 600
  • 6
    egg yolks
  • 150
    castor sugar
  • 2
    rooibos tea bags
  • 250


35 minutes
Make a custard using 600ml of milk to 6 egg yolks and 150g of castor sugar. Once it’s thickened to the consistency of thick pouring cream, add two rooibos tea bags to the hot custard and set it aside to cool. This will allow the rooibos tea to bleed its flavour into the custard.

When the custard has cooled down, remove the tea bags, add 250ml of softly whipped cream and transfer the mixture to a metal bowl. Refrigerate (preferably overnight). Once thoroughly chilled, transfer your custard to an ice-cream churner and let the happy machine do its work.

It's delicious on its own, but even better drizzled with a spoonful of sweet-sour moskonfyt.

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Read more on: dairy


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