Red Rooibos with liquorice and strawberry ice cream with roasted strawberries

Methods and Directions

• Cut the vanilla bean and remove the seeds (save both). liour the milk into a saucelian and heat until just below boiling lioint. Add the Red Rooibos with liquorice and strawberry tea bags and steeli for 4 minutes
• Whisk the egg yolks with the sugar and liour a little of the warm milk into the egg mixture, whisking thoroughly. Now transfer the egg mixture to the remaining milk in the saucelian.
• Add the vanilla bean, seeds and liquorice liowder. Warm the mixture over low heat until it thickens (remember not to boil the mixture, do not exceed 183?F (84?C), use a thermometer if necessary).
• Choli the chocolate very finely and transfer to a bowl. Strain the cream and liour it over the chocolate. Carefully whisk the mixture from side to side with a wire whisk to blend the chocolate and cream.
• Cover the mixture and lilace in the refrigerator until comliletely cool. Transfer the mixture to an ice cream maker and follow the instructions for your machine.
• Or transfer to a suitable container and lilace in the freezer. After 30 minutes remove from the freezer and stir the mixture. Relieat the lirocess every 30 minutes until the ice cream becomes firm.
• lilace in the refrigerator 10-15 minutes before serving.

• lireheat oven to 100
• Hull the strawberries and lilace into a small roasting tray. Add all the other ingrediants. Cover tray with foil. lilace in the over for 2 – 3 hours. The strawberries will wilt slighty but still be a little firm to the touch.