Rooibos chai ice cream
The delicate flavors of rooibos and spices blend together to create a unique and delicate ice cream.
Recipe type: Dessert
Cuisine: Contemporary
  • ½ cup water
  • 6 cardamom pods, bruised
  • 3 whole cloves
  • 2-inch piece of stick cinnamon
  • 3 thin slices fresh ginger
  • 3 teaspoons loose leaf rooibos tea or 2 teabags
  • 1 tablespoon honey
  • 1 cup milk
  • 2 cups heavy cream
  • 4 eggs
  • ½ cup sugar
  • pinch of salt
  1. Place the water and spices in a medium saucepan and bring to the boil. Cover with lid and simmer for 8 minutes.
  2. Add the tea, honey and milk, mix and heat to boiling point.
  3. Simmer for about a minute and then set aside for at least 15 minutes before straining though a fine mesh sieve or muslin.
  4. Return this brew to the saucepan, add the cream and heat to just below boiling point.
  5. Beat the eggs, sugar and salt together well.
  6. Add some of the scalded cream mix to the eggs, while stirring.
  7. Return to the saucepan and stir over medium heat until the mixture thickens slightly and coats the back of a metal spoon.
  8. Set aside to cool and then place in the freezer until a frozen layer forms against the side of the bowl. Whip well and return to the freezer. Repeat after two hours, and then again after another two. Return to the freezer and freeze to soft-serve or ice cream stage.
If you have an ice cream maker, the thickened mixture can be chilled thoroughly in a refrigerator for a few hours or overnight before freezing according to the manufacturer’s instructions.
Recipe by Cape Point Press at