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2025-06-27 13:35:10

Rooibos Tea Ice Cream

Creamy Rooibos Tea Ice Cream with Honey and Vanilla

Ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

5 rooibos tea bags (or 2 tablespoons loose-leaf rooibos)

5 large egg yolks

1 teaspoon vanilla extract

2 tablespoons honey

Pinch of salt

Optional:

Crushed shortbread or honeycomb for garnish

Directions:

In a saucepan, combine the cream and milk. Bring to a gentle simmer over medium heat.

Remove from heat, add the rooibos tea, cover, and steep for 10–15 minutes.

Strain out tea bags or leaves, then return the infused mixture to the stove.

In a bowl, whisk egg yolks with sugar until thick and pale.

Slowly pour the warm tea-infused cream into the egg yolks, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8 minutes).

Remove from heat, stir in vanilla, honey, and a pinch of salt.

Strain the custard through a fine mesh sieve and chill thoroughly for at least 4 hours or overnight.

Churn in an ice cream maker according to manufacturer instructions, then freeze 2–3 hours before serving.

Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes
Kcal: 260 kcal (per serving) | Servings: 6 servings

#rooibosicecream #herbalicecream #teainfuseddessert #homemadeicecream #rooibosflavor #creamyicecream #teaandhoney #gourmeticecream #custardbaseicecream #flavorfulscoops #naturaldesserts #vanillateaicecream #southafricanflavors #herbalinfusion #frozentreats #icecreamrecipe #uniqueicecreamflavor #honeyinfuseddessert #slowdessert #icecreamlovers

Infused with the earthy sweetness of rooibos and a hint of honey, this Rooibos Tea Ice Cream is your new cozy-meets-creamy obsession

Rooibos Tea Ice Cream Creamy Rooibos Tea Ice Cream with Honey and Vanilla Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 rooibos tea bags (or 2 tablespoons loose-leaf rooibos) 5 large egg yolks 1 teaspoon vanilla extract 2 tablespoons honey Pinch of salt Optional: Crushed shortbread or honeycomb for garnish Directions: In a saucepan, combine the cream and milk. Bring to a gentle simmer over medium heat. Remove from heat, add the rooibos tea, cover, and steep for 10–15 minutes. Strain out tea bags or leaves, then return the infused mixture to the stove. In a bowl, whisk egg yolks with sugar until thick and pale. Slowly pour the warm tea-infused cream into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8 minutes). Remove from heat, stir in vanilla, honey, and a pinch of salt. Strain the custard through a fine mesh sieve and chill thoroughly for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions, then freeze 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 260 kcal (per serving) | Servings: 6 servings #rooibosicecream #herbalicecream #teainfuseddessert #homemadeicecream #rooibosflavor #creamyicecream #teaandhoney #gourmeticecream #custardbaseicecream #flavorfulscoops #naturaldesserts #vanillateaicecream #southafricanflavors #herbalinfusion #frozentreats #icecreamrecipe #uniqueicecreamflavor #honeyinfuseddessert #slowdessert #icecreamlovers Infused with the earthy sweetness of rooibos and a hint of honey, this Rooibos Tea Ice Cream is your new cozy-meets-creamy obsession

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