Red Rocks and Cream, a Tea Spot Chef recipe for ice cream

Just about everyone loves ice cream. It is consumed all year round, even in cold weather. In summer, however, ice cream consumption is much bigger. It is one of the best parts of summer. It can be fun in another way, as well. Many families find that making home made ice cream is a great family activity.

Karen Harbour, The Tea Spot Chef, has shared a recipe for homemade ice cream flavored with The Tea Spot's Red Rocks. Red Rocks is a rooibos based herbal tea. Rooibos is not a true it. It does not come from the Camellia sinensis. It comes from a bush that grows in South Africa. It is caffeine free and contains antioxidants and many healthful minerals. It is naturally sweet without sugar and makes a wonderful evening beverage.

The Tea Spot's Red Rocks combine red rooibos with vanilla and bits of almond to create a flavor that tastes as though you are drinking dessert without the sugar or the calories. It lends this ice cream recipe a unique flavor that will keep guests guessing what it is--unless you tell them.

Red Rocks & Cream
Yields: 1 quart

Ingredients:

•  8 egg yolks
•  3/4 cup plus 2 TBS sugar
•  pinch salt
•  1 1/2 cups whole milk
•  1/2 cup RED ROCKS loose tea
•  2 1/2 cup heavy cream

Preparation:
1. In a large bowl, beat yolks with sugar and salt.
2. Scald milk in a large heavy saucepan. Remove from heat, add RED ROCKS tea, cover and steep 5 minutes. Strain into another saucepan, squeezing excess liquid. Add heavy cream and bring to a simmer over medium-high heat. Temper milk mixture with eggs by whisking 1/3 of mixture to eggs. Add egg mixture to pot and cook over low-medium heat, stirring, until it thickens (spoon test). Strain into a container.
3. Pour into ice cream maker, and freeze according to manufacturer’s instructions.

Find more of Karen Harbour's recipes at Steep it Loose.

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