Rooibos Herbal Tea Ice Cream

Naturally sweet, caffeine-free, and beautifully ruby-hued. 

Ingredients

• 4 tbsp Rooibos Tea, loose leaf
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: 1 tbsp honey for floral sweetness

Instructions

1. Steep the tea — Combine milk and Rooibos Tea in a saucepan over medium heat. Warm until steaming, then remove from heat and steep for 15 minutes. Strain and discard the leaves.
2. Make the custard — Whisk egg yolks and sugar until pale and thick.
3. Temper the eggs — Slowly pour the warm rooibos milk into the egg mixture while whisking, then return to the saucepan.
4. Cook the custard — Stir over medium-low heat until it coats the back of a spoon (~170°F). Remove from heat.
5. Finish the base — Stir in heavy cream, vanilla, salt, and honey (if using). The Rooibos Tea will give the base a warm, rosy hue.
6. Chill — Strain through a fine mesh sieve, cover, and refrigerate for at least 4 hours or overnight.
7. Churn — Process in your ice cream maker per manufacturer instructions (~25 minutes).
8. Freeze — Transfer to a container and freeze for 2+ hours until firm.