Our family swears by Rooibos tea. The caffeine free tea has too many health benefits to count! When combined with loads of sugar and cream, these advantages are essentially lost — but that’s the point of ice cream anyway, right?!
Coming home from school for a week means that I basically do two things: cook and sleep. I’ve been having the best time! I love my amazing school and Arizona (where it is currently 12 degrees warmer), but there’s something about home ;)
I found this recipe on Drizzle & Dip, written by Samantha Linsell. Her website is wonderful and has the most beautiful photography. She even has her own book that I am extremely tempted to buy. Sam explains that this Rooibos tea ice cream is based on a Ben & Jerry’s vanilla recipe and doesn’t involve using a cooked egg custard. She says to look into using this recipe and infuse the tea if you have an issue with using raw egg.
The recipe calls for 4 tablespoons of Rooibos tea leaves. I was skeptical that this wasn’t enough at first, but was pretty happy with the results. I would have let the milk infuse for 7-10 minutes for a stronger flavour. Another great thing about Rooibos is that the longer you steep it, the more flavorful it will become (and it doesn’t become bitter).
Don’t have an ice cream machine? Check out this post by Scoop Adventures!
- 1¼ cup milk
- 4T Rooibos loose tea leaves
- 2 eggs (free range)
- ½ cup sugar (125ml)
- ¼ cup honey (60ml)
- 2 cups cream, heavy or whipping
Bring the milk to just boiling point and then turn off the heat. Add the tea leaves to the milk and allow to infuse for about 3-4 minutes. Strain and set aside to cool.
Beat the eggs and sugar until fluffy, about 2 minutes. Add the honey and continue to beat for another minute.
Measure out one cup of cooled milky tea (if you have less than a cup, top up with extra milk, if you have too much, discard) and add this, with the cream to the egg base and briefly mix.
Run the mixture through an ice cream maker until ready according to the manufacturer’s instruction.
Pretty simple, eh?