rooibos chai ice-cream



  • Heat 250ml full cream milk in a small saucepan
  • Beat 2 medium eggs and sugar in a separate jug
  • Slowly pour the the hot milk onto the egg mixture while stirring
  • Pour all the mixture into the saucepan and heat without boiling, stirring all the time until it thickens like a smooth custard
  • Allow to cool to room temperature
  • Add the cream and red espresso rooibos chai 60ml shot and mix
  • Refrigerate for 12 hours
  • Churn in ice cream maker
  • Serve

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