Cut the vanilla bean and remove the seeds (save both). Pour the milk into a saucepan and heat until just below boiling point. Add the Red Rooibos with liquorice and strawberry tea bags and steep for 4 minutes
Whisk the egg yolks with the sugar and pour a little of the warm milk into the egg mixture, whisking thoroughly. Now transfer the egg mixture to the remaining milk in the saucepan.
Add the vanilla bean, seeds and liquorice powder. 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).
Chop the chocolate very finely and transfer to a bowl. Strain the cream and pour 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 place in the refrigerator until completely cool. Transfer the mixture to an ice cream maker and follow the instructions for your machine.
Or transfer to a suitable container and place in the freezer. After 30 minutes remove from the freezer and stir the mixture. Repeat the process every 30 minutes until the ice cream becomes firm.
Place in the refrigerator 10-15 minutes before serving.
Preheat oven to 100
Hull the strawberries and place into a small roasting tray. Add all the other ingrediants. Cover tray with foil. Place in the over for 2 – 3 hours. The strawberries will wilt slighty but still be a little firm to the touch.