EASY HOME-MADE ICE CREAM

  

September 12, 2017

Best served with this Malva Pudding.

Ingredients

2 bags Carmien creamy vanilla rooibos tea

125 ml (1/2 c) cream

250 ml (1 c) full-cream yoghurt

230 g cream cheese

125 ml (1/2 c) sugar or xylitol

Directions

1Add the rooibos tea bags to the cream and slowly heat.

2Infuse for 5 minutes.

3Squeeze out the liquid from the tea bags and remove the bags.

4Add rest of the ingredients and mix well.

5Pour into a plastic bowl and freeze.

6Serve with the malva pudding.

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