Compiled by Raphaella Frame-Tolmie Styling and food production Kobus van der Merwe Photographs Russell Smith
- 4T rooibos-tea leaves with buchu
- 750ml fresh cream
- 2 cups full cream milk
- 10 egg yolks
- 200g sugar
- 75g almond flour
- 50g plain flour
- 50g butter
- a pinch of sea salt
- 1T ground cardamom
- 6 preserved peach halves in syrup
- Velddrif fleur de sel
Place the rooibos, cream and milk in a saucepan, and scald. Meanwhile, beat the egg yolks and 150g sugar until thick and pale. Pour half of the hot rooibos mixture into the egg yolks, then pour the mixture back into the saucepan. Gently cook over medium heat, stirring constantly, until it reaches about 80°C. Remove from the heat and allow to cool, then refrigerate overnight. Strain and churn in an ice-cream maker.
Preheat the oven to 180°C. Combine the flours, butter, the remaining 50g sugar, salt and cardamom in a food processor, and blend until the mixture resembles breadcrumbs. Lightly press it together to form a ball, and place between two sheets of greaseproof paper. Roll the dough out until 1cm thick. Refrigerate for 20 minutes then remove the paper, place on a lightly greased baking tray and bake for 20 minutes or until golden brown. Allow to cool.
Scoop the ice cream onto plates and add a spoonful of cardamom crumble to each. Serve with preserved peach halves topped with Velddrif fleur de sel flakes, and moskonfyt.
This recipe originally featured in the January/February 2013 issue of House and Leisure.