Ice cream with rooibos, ginger and honey
4 servings
40 minutes
Ice cream with rooibos, ginger, and honey is an unusual dessert inspired by Pan-Asian cuisine, combining warm spicy notes with the velvety softness of creamy ice cream. Rooibos, known for its mild nutty-vanilla undertone, adds a refined flavor to the dessert, while ginger provides a light spiciness. Honey, used instead of sugar, offers natural sweetness and depth of aroma. The origins of this recipe trace back to Eastern tea ceremonies where rooibos tea was valued for its calming properties. This ice cream is perfect for those seeking harmony in taste and healthy ingredients.
1
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
2
In a small saucepan over medium heat, combine the remaining milk, cream, honey, salt, cinnamon, and ginger; bring the mixture to just below boiling, submerge the tea bags (or 3 tablespoons of loose leaf rooibos), cover with a lid and let it steep for 10 minutes.
- Whole milk (3.2%): 200 ml
- Cream 30% fat: 200 ml
- Honey: 90 g
- Salt: pinch
- Cinnamon sticks: 1 piece
- Ground ginger: 0.3 teaspoon
- Rooibos tea bags: 3 pieces
3
Strain the mixture, removing the tea and cinnamon stick. Squeeze the tea bags well to release maximum flavor, color, and aroma. Return the milk-cream mixture to the heat, bringing it close to a boil again, pour in the starch milk, and cook while stirring constantly until thickened. Remove from heat, add the cream cheese, and mix until smooth. Cool to room temperature, then refrigerate overnight.
- Cream cheese: 50 g
4
Freeze in the freezer for ice cream according to the instructions. Transfer the finished ice cream to a container and place it in the freezer to firm up for at least 4 hours.
5
If there is no freezer, immediately pour the mixture into an ice cream container, place it in the freezer, and stir the ice cream every 20-30 minutes until fully frozen.
