Rooibos ice cream

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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