Creating an airtight chamber allows the rooibos to burn into little embers that release a lot of smoke. The smoke has nowhere to escape to so it’s forced to settle on the nearest surface, which is the cream, thus infusing easily. 

Smoky rooibos no-churn ice cream

Makes about 2L

Ingredients

10 rooibos tea bags 
3 cups whipping cream 
2 cans (385g each) condensed milk
¼  cup full-cream milk 
Seeds of ½ vanilla pod (or 1 tsp vanilla essence)  

For the rooibos syrup 

1 cup caster sugar 
½  cup hot water 
4 rooibos tea bags  

Method

1. Fold a piece of foil in half and mould it into a small bowl shape. Tear open 6 rooibos teabags and empty the contents into the foil bowl. Place this foil bowl into a medium-small stainless-steel bowl. 
2. Pour the cream into a separate bowl with the last 4 teabags (intact) and heat for about 1½ minutes until warm. Stir well to encourage the rooibos to infuse. 
3. Place the two bowls (cream and rooibos) next to each other on a baking tray. 
4. Cover the entire baking tray with two layers of foil, leaving one end open.
5. Light the rooibos on fire with a blowtorch, hovering the flame over the loose-leaf rooibos long enough to ensure it burns properly, creating little embers that produce smoke. Quickly fold the foil closed very tightly, capturing the smoke inside.
6. Set aside for 30 minutes to infuse. Do not open. 
7. Add rooibos syrup ingredients to a pot and bring to a boil, stirring until sugar dissolves. Boil for another 10 minutes until reduced and thick. Set aside to cool. 
8. Open the foil chamber and place the smoked cream in the freezer for 10 minutes to chill.
9. Discard the burnt rooibos and teabags submerged in the cream.
10. Add cream to the bowl of a stand mixer.
11. Whisk cream until it reaches stiff peaks, about 45-60 seconds. Take care to not over whip.
12. Add the condensed milk, milk and vanilla, whisk for another 15 seconds until completely combined. 
13. Pour mixture into a 2L freezer-safe container. 
14. Drizzle cooled rooibos syrup over the ice cream and swirl through using a spatula. Place clingfilm straight onto the surface of the ice cream and freeze overnight or until solid. 
15. Scoop balls of ice cream onto cones and serve alongside dessert or enjoy on its own, savouring the beauty of the smoke-infused cream.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: The science of smoking food