Author Notes
This ice cream is the ultimate balance of masculine and feminine to make a beautiful union -- Adam (meaning red earth) is the foundational element using the strong herbal African Rooibos red herbal tea. Strong and flavorful. The Dulce de Leche is the complex and sweet swirl of Eve (feminine) that enhances the Rooibos Tea flavor. In a dance of rich dairy, a whimsical amaretto (for fun) and a few nuts (for raw rockiness), this ice cream perfectly exemplifies the beauty of the first couple coming together (and, frankly - a little sinful). Perfection —Debra Cook
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Ingredients
- Vanilla Bean Rooibos Ice Cream
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1 cup
Whole Milk (avoid ultra-pasteurized)
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2 cups
Heavy Cream (avoid ultra-pasteurized)
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2 tablespoons
Organic Rooibos Tea Leaves
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1
Madigascar Vanilla Bean, split and seeds scraped
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3 tablespoons
Honey
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6
Large Egg Yolks
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1 tablespoon
Amaretto Liquer
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3/4 cup
Chopped Raw Almonds
- Dulce de Leche
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1 quart
Whole Milk (avoid ultra pasteurized)
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1 cup
Sugar
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3 tablespoons
Honey
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1
Vanilla bean, split and seeds scraped
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1/2 teaspoon
baking soda
Directions
- Vanilla Bean Rooibos Ice Cream
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Place the milk, sugar, vanilla bean, and honey into a medium saucepan, over medium heat.
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Bring the mixture just to a simmer, stirring occasionally to dissolve the sugar, and remove from the heat. Add the rooibos tea leaves, cover, and steep for 1 hour (NOTE: the long steep is critical for the best flavor).
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Add one cup of the cream to the tea/milk base, and warm the mixture (do NOT boil). Strain to remove the rooibos leave and vanilla bean (but don't worry if there are a few leaves remaining (they will be strained again). Discard the rooibos leaves; rinse and retain the vanilla bean.
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Set aside the remaining one cup of heavy cream in a medium bowl with a strainer on top.
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In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the warm cream base to the eggs. Temper the cream mixture into the eggs by gradually adding small amounts, until the remainder is incorporated.
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Return the egg and cream mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
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Strain the mixture into the one cup of cream previously set aside. Return the previously used vanilla bean to the mixture and place into an ice bath for 30 minutes.
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Place the mixture into the refrigerator for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
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Remove the vanilla bean, pour the cooled cream mixture into an ice cream maker. Add one teaspoon of amaretto and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. In the last 5 minutes, add the raw almonds to incorporate (this step can be skipped if you don't care for nuts).
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Scoop the ice cream into a freezer proof container in sections, layering spoonfuls of the (refrigerated) Dulce De Leche between the layers, swirling to create a random pattern. Freeze for 3 to 4 hours to allow the ice cream to harden.
- Dulce de Leche
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Combine the milk, sugar, honey, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.
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Once the sugar has dissolved, add the baking soda and stir to combine.
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Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.
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Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
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Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container until thoroughly cooled.
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