This chai-spiced rooibos ice cream is one of the best ice creams I’ve ever had. It’s super easy to make and is a change from the usual run-of-the-mill flavours. This is another one of Bushmans Kloof executive chef Floris Smith’s recipes that I learned how to make on a weekend gourmet chef’s cooking course.
Ingredients:
500 ml double cream
500 ml milk
3 cloves
6 organic rooibos tea bags
1 star anise
1 tbsp cardamom pods
Half a stick of cinnamon
8 free-range egg yolks
150 g caster sugar
Bring the cream and milk to the boil in a saucepan with the rooibos tea bags and spices. Once it’s started boiling, then take it off the heat. Whisk the egg yolks and then add the sugar and continue whisking until pale and creamy. Pour the cream and milk mixture through a sieve and add bit by bit into the sugar and egg mixture and pour into a saucepan. Place on the stove over a low heat and cook for 10 minutes or until thick, stirring frequently. Pour into a bowl and cover the surface with plastic wrap (but don’t make it airtight by wrapping the plastic over the sides of the bowl). Leave in the fridge to cool. Once it’s cold, pour into an ice cream machine, or, if you don’t have one, into an ice cream container and place in the freezer. If you use an ice cream machine, follow the machine’s instructions to make the ice cream. If it’s in the freezer, then whisk the ice cream every half an hour until it’s almost frozen.
