30/10/2019
I scream, you scream, we all scream for Rooibos ice-cream! With the warmer weather, this recipe is sure to go down a treat with the whole family.
ππ§π π«πππ’ππ§ππ¬
600ml milk
6 egg yolks
150g castor sugar
2 rooibos tea bags
250ml cream
ππππ‘π¨π
Make a custard using 600ml of milk to 6 egg yolks and 150g of castor sugar. Once itβs 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.
ENJOY!
