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Recipe: Vanilla rooibos salted caramel and ice cream

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There are few things better than the simple luxury of sitting down to a classic film with a few scoops of ice cream. We’re pairing our vanilla rooibos salted caramel and ice cream recipe with the film Sabrina (1954), starring one of Team Khoollect’s favourite actors, the iconic Audrey Hepburn. Enjoy our combination of spiced-up caramel and soothing vanilla ice cream as Audrey learns how to cook in Paris and fall deeply in love in New York.

Tip: toast hazelnuts and sprinkle over the servings of ice cream. This will add an extra nutty flavour and delicious crunchy texture.

This post has been created in partnership with Tick Tock Tea

Vanilla rooibos salted caramel and ice cream

Recipe by

Gabi van Niekerk

Photo by

Lara Messer

Want to watch us make this?

See how we conjure up this delicious dessert over here.

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
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Preparation Time15 MINUTES

Cooking Time25 MINUTES

Resting Time24 hours 0 MINUTES

Serves12

LevelMedium


ingredients

1 tub of good quality, store-bought ice cream.

2 Tick Tock rooibos vanilla tea bags (cut open, use dried leaves)

200g granulated sugar

200ml water

90g salted butter, cut into blocks

120ml heavy cream

1 tsp sea salt

1 tsp ground cinnamon

Recipe by

Gabi van Niekerk

Photo by

Lara Messer

Want to watch us make this?

See how we conjure up this delicious dessert over here.

1

Remove the vanilla ice cream from the freezer for 20 minutes or until softened.

 

2

Place the cream in a medium saucepan with the Tick Tock rooibos vanilla tea bags, sea salt and cinnamon. Bring the cream to a boil, and then remove from the heat. Allow the tea bags to brew for 5 minutes, or until the cream turns an off-white colour. Set aside.

 

3

For the caramel, place the granulated sugar and water in a saucepan over medium heat. Stir until the sugar granules have dissolved.

 

4

Wait for the sugar syrup to turn an amber-brown colour, and immediately add the blocks of butter and cream. Take care during this step as the caramel will begin to bubble rapidly once the ingredients have been added.

 

5

Using a whisk to avoid separation, whisk the butter and cream into the caramel until it has completed melted.

 

6

Thicken up the caramel by simmering for 10 minutes over low heat.

7

Once thickened, allow the caramel to cool down before swirling into the ice cream.

 

8

Once cooled, swirl the vanilla salted caramel through the softened ice cream.

9

Freeze overnight. Serve and enjoy!

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Preparation Time15 MINUTES

Cooking Time25 MINUTES

Resting Time24 hours 0 MINUTES

Serves12

LevelMedium


ingredients

1 tub of good quality, store-bought ice cream.

2 Tick Tock rooibos vanilla tea bags (cut open, use dried leaves)

200g granulated sugar

200ml water

90g salted butter, cut into blocks

120ml heavy cream

1 tsp sea salt

1 tsp ground cinnamon

Recipe by

Gabi van Niekerk

Photo by

Lara Messer

Want to watch us make this?

See how we conjure up this delicious dessert over here.

1

Remove the vanilla ice cream from the freezer for 20 minutes or until softened.

 

2

Place the cream in a medium saucepan with the Tick Tock rooibos vanilla tea bags, sea salt and cinnamon. Bring the cream to a boil, and then remove from the heat. Allow the tea bags to brew for 5 minutes, or until the cream turns an off-white colour. Set aside.

 

3

For the caramel, place the granulated sugar and water in a saucepan over medium heat. Stir until the sugar granules have dissolved.

 

4

Wait for the sugar syrup to turn an amber-brown colour, and immediately add the blocks of butter and cream. Take care during this step as the caramel will begin to bubble rapidly once the ingredients have been added.

 

5

Using a whisk to avoid separation, whisk the butter and cream into the caramel until it has completed melted.

 

6

Thicken up the caramel by simmering for 10 minutes over low heat.

7

Once thickened, allow the caramel to cool down before swirling into the ice cream.

 

8

Once cooled, swirl the vanilla salted caramel through the softened ice cream.

9

Freeze overnight. Serve and enjoy!

SHOW MORE
SHOW LESS

There are few things better than the simple luxury of sitting down to a classic film with a few scoops of ice cream. We’re pairing our vanilla rooibos salted caramel and ice cream recipe with the film Sabrina (1954), starring one of Team Khoollect’s favourite actors, the iconic Audrey Hepburn. Enjoy our combination of spiced-up caramel and soothing vanilla ice cream as Audrey learns how to cook in Paris and fall deeply in love in New York.

Tip: toast hazelnuts and sprinkle over the servings of ice cream. This will add an extra nutty flavour and delicious crunchy texture.

This post has been created in partnership with Tick Tock Tea

Vanilla rooibos salted caramel and ice cream

1

Remove the vanilla ice cream from the freezer for 20 minutes or until softened.

 

2

Place the cream in a medium saucepan with the Tick Tock rooibos vanilla tea bags, sea salt and cinnamon. Bring the cream to a boil, and then remove from the heat. Allow the tea bags to brew for 5 minutes, or until the cream turns an off-white colour. Set aside.

 

3

For the caramel, place the granulated sugar and water in a saucepan over medium heat. Stir until the sugar granules have dissolved.

 

4

Wait for the sugar syrup to turn an amber-brown colour, and immediately add the blocks of butter and cream. Take care during this step as the caramel will begin to bubble rapidly once the ingredients have been added.

 

5

Using a whisk to avoid separation, whisk the butter and cream into the caramel until it has completed melted.

 

6

Thicken up the caramel by simmering for 10 minutes over low heat.

7

Once thickened, allow the caramel to cool down before swirling into the ice cream.

 

8

Once cooled, swirl the vanilla salted caramel through the softened ice cream.

9

Freeze overnight. Serve and enjoy!

SHOW MORE
SHOW LESS
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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

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WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

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Your dream holiday destination

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Profile Photo
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

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