Creamy Rooibos Ice cream
This creamy and subtly flavoured ice cream acts as the light dessert. The nutty flavours of the Rooibos complement the creamy texture for a perfectly rounded Rooibos experience.
Fresh cream 375 ml
Castor sugar 125 g
Fresh lemon juice 30 ml
- 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).