Instructions

1. Combine the milk and cream in a medium saucepan. Heat over medium heat until it begins to simmer. Do not bring to a boil.
2. Remove the saucepan from the heat and add the rooibos tea bags. Let the tea steep in the hot milk and cream mixture for 15 minutes to infuse the flavors.
3. After steeping, remove and discard the tea bags. Be sure to squeeze them to extract as much flavor as possible.
4. In a separate large bowl, whisk the sugar and egg yolks together. Continue whisking until the mixture becomes a pale yellow color.
5. Gradually pour the warm milk and tea mixture into the egg yolk and sugar mixture. Be sure to whisk constantly to prevent the egg yolks from scrambling.
6. Transfer the combined mixture back to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This is known as the custard stage.
7. Remove the custard from heat and stir in the vanilla extract. Allow the mixture to cool completely.
8. Once cooled, churn the custard in an ice cream maker following the manufacturer's instructions.
9. Transfer the churned ice cream to a lidded container. Freeze for at least 4 hours, or until the ice cream reaches your desired firmness.
10. Serve the rooibos tea infused ice cream in chilled bowls or cones. Enjoy the unique and exotic taste of rooibos in each creamy spoonful.