Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

Laager Rooibos Infused Vanilla Ice-Cream

INGREDIENTS

1 ¼ cup Milk
5 TBSP Laager Rooibos, loose tea leaves (open bags and remove leaves)
2 Eggs
½ cup Castor  Sugar
2 TBSP Vanilla paste
2 cups Cream

 

METHOD:

  1. In a saucepan, bring the milk to the boil, once boiling, turn off heat.
  2. Add the tea leaves and allow to infuse for about 5 minutes. Allow to cool.
  3. Beat the eggs and sugar until fluffy, add the vanilla paste and beat until well combined.
  4. Add just one cup of the cooled milk tea to the egg mixture as well as the cream and briefly mix.
  5. Run mixture through an ice-cream maker according to instructions.
  6. 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. Mixing the ice-cream every 1 ½ hours.
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