• Recipes by Jacques Erasmus
    Photography by Myburgh de Plessis

    Lapsang souchong and orange ripple ice cream

    Serves: 1L
    Cooking Time: 30 minutes + freezing


    • 450ml milk
    • 40ml lapsang souchong tea leaves (available from good tea shops)
    • 1 slice orange rind
    • 450ml fresh cream
    • 8 egg yolks
    • 100g (½ cup) sugar + 50ml extra
    • 5ml (1 tsp) cornflour + 10ml (2 tsp) extra
    • 5ml (1 tsp) vanilla extract
    • 150ml orange juice
    • a pinch of salt



    Place the milk, tea and orange rind in a saucepan and bring to a simmer. Allow the milk to cool with the tea and rind in the pan, and strain.


    Pour the flavoured milk and cream into a saucepan and bring to a simmer.


    Whisk the egg yolks, 100g (½ cup) sugar, 5ml (1 tsp) cornflour and vanilla together, and stir into the warm mixture. Stir over low heat until the custard has thickened. Allow to cool.


    Combine the orange juice, the 50ml sugar, 10ml (2 tsp) cornflour and salt, and bring to a boil. Simmer until the syrup has thickened. Set aside to cool.


    Place the cooled custard into an icecream machine or freeze in a bowl and stir every 30 minutes until the ice cream is smooth.


    Marble the ice cream with the orange syrup and freeze until ready to serve.