Cool off with this creamy and flavourful treat made with the natural sweetness of honeybush tea and honey!
Ingredients:
- 473 ml (2 cups) milk
- 177 ml (3/4 cup) heavy cream
- 1 pinch of sea salt
- 4 organic honeybush tea bags
- 236 ml (1 cup) Honey
- 4 egg yolks
Instructions:
- Steep the Tea: In a medium saucepan, combine milk, heavy cream, and a pinch of sea salt. Heat gently until warm, then add honeybush tea bags. Let steep for 5–10 minutes to infuse flavour.
- Prepare the Base: Remove tea bags and reheat the mixture. In a separate bowl, whisk egg yolks and honey until well combined. Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Cook the Custard: Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Chill: Strain the custard through a fine mesh sieve into a bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer to a container and freeze for at least 2 hours for a firmer texture.
Enjoy: Scoop, serve, and savour the rich, creamy taste of homemade honey-honeybush ice cream!