Rooibos Tea & Honey Ice Cream

The Masterfully Talented Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga Rocks in Durban shared this incredibly decadent rooibos tea and honey ice cream recipe. 

 
Ingredients
 
1¼ cup milk
4T Rooibos loose tea leaves
2 eggs (free range)
½ cup sugar (125ml)
¼ cup honey (60ml)
2 cups cream, heavy or whipping

Instructions

Bring the milk to just boiling point and then turn off the heat. Add the tea leaves to the milk and allow to infuse for about 3-4 minute. Strain and set aside to cool. Beat the eggs and sugar until fluffy, about 2 minutes. Add the honey and continue to beat for another minute.Measure out one cup of cooled milky tea (if you have less than a cup, top up with extra milk, if you have too much, discard) and add this, with the cream to the egg base and briefly mix.Run the mixture through an ice cream maker until ready