Laager Rooibos Infused Vanilla Ice-Cream


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



  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.