Rooibos ice cream

Recipe from: March 2010
rooibos ice cream

Ingredients 5
Servings 12
Time 35 minutes


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


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.

To read this blog click here.

Read more on: dairy

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.