I’ve been on an ice cream kick lately, mainly because Rachel borrowed an ice cream maker from a friend a few weeks ago. We made coffee frozen yogurt, maple ice cream, and then… Rooibos. I’m not sure whose idea it was, but it is a winner. Each bite is an explosion of creamy, tea-infused nectar. Fit for a queen. My mouth is watering as I type and the conclusion of this post will certainly find my tongue wrapped around a scoop of nutty, tea-y, sweet Rooibos ice cream.
Here’s the recipe:
- 1 c whole milk
- 3 Rooibos tea bags (or a couple tablespoons of loose-leaf tea)
- 1 c cream
- 1/2 c sugar (or a little less)
- 1/2 tsp cinnamon
- 4 egg yolks
- ice cream maker
Heat the whole milk and steep the Rooibos tea in it. Let cool. Whisk together the Rooibos-infused milk with the cream, sugar, cinnamon, and egg yolks. Pour into the ice cream maker- follow the manufacturer’s instructions to churn the milk mixture into ice cream. Our ice cream maker has you freeze the bowl for a few hours before churning, assemble the ice cream maker, pour in the milk mixture, and let it churn for 15 minutes.
It’s the perfect treat to cool off on a steamy Philadelphia day. I had to try my hand at photographing it so I could share it with you. I think the pictures turned out pretty well. I tried taking pictures of the ice cream on a cone, but they were the same color!
Making ice cream as many times as we did left us with tons of egg whites. We made angel food cake (which is surprisingly easy to make from scratch) to use them up.