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Rooibos chai ice-cream

Posted by Kirsty Reid on
Rooibos chai ice-cream

Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.



  • 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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