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



Recipe for rooibos-infused vanilla ice-cream


Image supplied by Laager Rooibos



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



-  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 is an award-winning Digital Media, Marketing, and Advertising Company est. 2015, is a Member of the Independent Media Association of South Africa (IMASA), and Brand South Africa's Play Your Part Ambassadors, with a global reach of over 10 million

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