Rooibos (red bush) is the trendy tea that is native to South Africa, is turning up in all sorts of recipes, from lattes and espressos to this grown-up ice cream. You don’t have to feel guilty about this dessert, as it’s loaded with healthful phytonutrients from the rooibos leaves.
- 4 cups whole milk
- ¾ cup plus 2 tablespoons heavy cream
- 1½ cups granulated sugar, divided
- 10 egg yolks
- 1½ tablespoons loose leaf rooibos tea
- Prepare a large bowl of ice and set aside.
- In a separate bowl, whisk together the egg yolks and ¾ cup sugar.
- In a saucepan, bring the milk, heavy cream, the remaining ¾ cup sugar and the tea, bring to a boil, and reduce the heat to a simmer.
- While whisking the yolks again, drizzle in one-third of the hot milk mixture, taking care not to cook the eggs. Add the warm egg mixture into the pot and simmer, stirring continuously with a large spoon for about 2 minutes, or until the mixture just thickens enough to barely coat the back of a spoon, but doesn’t make scrambled eggs—even in the corners.
- Remove from the heat and nestle the pan into the bowl of ice to cool. Transfer to an ice cream maker and follow the manufacturer’s instructions to finish the ice cream.