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
1. Add the rooibos tea bags to the cream and slowly heat.
2. Infuse for 5 minutes.
3. Squeeze out the liquid from the tea bags and remove the bags.
4. Add rest of the ingredients and mix well.
5. Pour into a plastic bowl and freeze.
6. Serve with the malva pudding.