For the raisins:
2 cups boiling water
4 rooibos tea bags
250g raisins

For the ice cream:
1 cup rooibos tea (use liquid left over from soaking the prunes)
4 Tbs maple syrup
300 ml double cream
1 tin condensed milk

Place the water into a pot, then bring to the boil.
Remove from the heat, then add the teabags and raisins and set aside to steep for 30 minutes.
Remove the raisins from the liquid and blend well to a fine puree – add a tablespoon of steeping liquid to help blend smoothly.
Place the steeping liquid back onto the heat (discarding the teabags), then boil and reduce to about ¼ cup.
Stir in the maple syrup, then set aside to cool completely.
Whisk together cream, condensed milk, and rooibos maple syrup until soft peaks form.
Fold in the raisin puree to form a ripple through the ice cream.
Pour mixture into an unlined loaf tin, then freeze for at least 4 hours or until completely set.
Scoop into balls to serve sprinkled with toasted almonds.