The idea to make a Rooibos tea ice-cream came about during a conversation with a friend a little over a year ago and I’ve been meaning to make it ever since. I love using tea as an ingredient in my recipes, and Rooibos tea, despite being distinctively South African, has a lovely smoky flavour that is so unique. It lends itself well to desserts, and I often wonder why it is not used more often in them. Honey is the perfect sweetener with it too.
I adapted my favourite vanilla ice cream recipe which is a Ben & Jerry’s recipe and doesn’t involve using a cooked egg custard. If you have any issues with eating raw eggs, I would suggest using a recipe like this one, and infusing the tea into that. I have been asked why I use this vs. a cooked custard recipe and it’s really a personal preference thing. I love the freshness and creaminess of using fewer eggs. A cooked custard uses a lot more eggs to the quantity of cream, which gives the ice cream a much richer taste and texture.
I think 4 tablespoons of a good quality loose leaf Rooibos tea is enough to flavour this ice cream adequately, but you could go stronger or weaker depending on your preference. I infused the tea for roughly the length I would when making a pot of tea, leaving it too long could run the risk of the tannins in the tea being released leaving a bitter taste. And we most certainly do not want that.
I love honey with Rooibos tea so I substituted a third of the sugar quota with honey. Next time I make this I want to add ginger to the mix.Print
rooibos tea ice cream
- Prep Time: 10 minutes
- Total Time: 45 minutes
- 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 minute. 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.
For more of my recipes using Rooibos tea:
- White chocolate and Rooibos tea fudge
- salad of quails eggs poached in Rooibos tea with crispy bacon
- Home-made Rooibos iced tea with ginger, mint and lemon
I look forward to connecting with you again in the future.