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Ingredients

+

Method:

  • Fresh cream 375 ml
  • Castor sugar 125 g
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    12 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • Fresh lemon juice 30 ml

Preparation

  1. Method:

    • In a pot, bring cream to the boil then add in sugar and mix until dissolved.
    • Reduce heat and add 6 teabags and lemon juice to the mixture and allow to steep for 15 minutes.
    • Strain the mixture leaving behind the teabags. Press against the teabags to allow the liquid to pass through. Allow to cool completely.
    • Pour mixture into an ice cream maker and churn for 8 minutes on medium to high speed. Transfer the ice cream mix into an airtight container and freeze until firm (± 3 hours).