Rooibos/Red Bush tea is a south African herbal tea. It is usually grown in mountainous regions of the Western Cape province. It’s said that traditionally, local people would climb the mountains on donkeys to collect the tea, then bruise the leaves with hammers and leave them to ferment in the sun as is done with black tea. Later, when Dutch settlers arrived in the area, they began to drink it in place of expensive black tea.
Rooibos and chilli chocolate ice cream
1 rooibos teabag
300 ml semi-skimmed milk
100 g dark chocolate
85 g sugar
3 egg yolks
300 ml whipping cream
1 tsp crushed chilli
Place the milk and teabag in a pan and heat gently for 5 minutes to allow the tea to infuse.
Remove the milk from the heat and take out the teabag. Break the chocolate into pieces and add to the still hot milk, swirling until all of the chocolate has melted.
Beat the sugar and egg yolks together in a separate bowl until frothy.
Allow the milk to cool slightly before stirring it in to the egg-sugar mix. Don’t worry if there is chocolate sediment left in the pan. Keep stirring until fully mixed.
Strain the mixture back into the pan and heat gently, stirring all the time. Allow the mixture to thicken until it coats the back of a wooden spoon: about 8 minutes. Once you have reached this point, remove it from the heat and set aside.
Whip the cream until it forms soft peaks, then fold it in to the chocolate mixture.
Place in a freezer safe contain in the freezer. Unless you have a snazzy ice cream maker, you will need to churn it every 1/2-1 hours. Stir it well to break up any ice crystals. You will need to do this for 4-5 hours. Add the crushed chilli about half way through this time. It’s rather a laborious task, but for smooth, creamy ice cream it’s necessary I’m afraid. Believe me though…it’s worth it.