Recipe for Rooibos-infused vanilla ice-cream by Lebo and Tebo Ndala

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Recipe for rooibos-infused vanilla ice-cream

 

Image supplied by Laager Rooibos

 

Ingredients:

1 ¼ cup milk

5 Tbls Laager Rooibos loose tea leaves (cut open teabags and empty out leaves, discard bags)

2 eggs

½ cup castor sugar

2 Tbls vanilla paste

2 cups cream

 

Method:

-  In a saucepan, bring the milk to the boil and turn off heat.

-  Add the tea leaves and allow to infuse for about 5 minutes. Allow to cool.

-  Beat the eggs and sugar until fluffy, add the vanilla paste and beat till well combined.

-  Add just one cup of the cooled milk tea to the egg mixture as well as the cream and briefly mix.

-  Run mixture through an ice-cream maker according to instructions. If you don’t have an ice-cream maker, beat the cream until stiff, fold in the egg mixture and the milk. Make sure to not beat the air out.

-  Pour mixture into a plastic freezer bowl and freeze for about 6-8 hours. Mix the ice-cream every 1 ½ hours.

-  Enjoy!

 

To Win with South African twin chefs and Laager Rooibos ambassadors Lebo and Tebo Ndala, in this month of love, find out more HERE

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