Vanilla Rooibos Ice Cream
Adapted from David Lebovitz.
Ingredients
1 cup whole milk
pinch of salt
3/4 cup sugar
3 vanilla rooibos teabags
2 cups heavy cream
5 large egg yolks
2-3 tsp vanilla extract

Steps

In a saucepan, heat the milk, salt, sugar and one teabag together. Once the liquid steams, add the rest of the tea bags, stir to moisten the tea bags, cover and remove from heat. Let sit, allowing to infuse for 1 hour.

Place a 2L bowl over a larger bowl partially filled with ice and water. Place a fine mesh strainer over top of the smallest bowl and pour in the cream.

Lightly beat the egg yolks together in a small bowl. Reheat the milk, then gradually pour a small portion of the milk over the egg yolks, whisking constantly as you pour. A 1/4 cup should do the trick. Once the yolks are warmed, scrape them into the saucepan of warmed milk.

Cook over low heat and stir constantly with a spatula. Keep cooking until the custard thickens enough to coat the back of the spatula.

Strain your custard into the heavy cream. Ensure to squeeze any liquid from the tea bags out, as they contain a lot of flavour. Stir the liquid until cooled. Add the vanilla extract (use the best quality you have, as it will enhance the flavour all the more), and stir. Refrigerate until thoroughly chilled, preferably overnight.

Freeze in your ice cream maker or without one, using these instructions.

Enjoy!