Rosemary Ice Cream
This unique frozen delight combines the creamy richness of ice cream with the aromatic essence of fresh rosemary. Infused with a subtle pine-like fragrance, this velvety ice cream is a refreshing and unexpected treat.
4
Ingredients
- 2 cup Heavy Whipping Cream
- 1 cup Whole Milk
- 1/3 cup Dark Honey
- 1/3 cup Light Honey
- 1 sprig Fresh Rosemary about 6"
- 5 Large Egg Yolks
- 1/2 tsp Vanilla Extract
- Large Pinch of Fine Sea Salt
Instructions
- Combine cream, milk, honey, and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan (scalding).
- Remove from heat, cover, and let steep 30 minutes. Discard rosemary.
- Return cream mixture to simmer, remove from heat.
- Whisk yolks and sea salt in medium bowl. Gradually add hot cream mixture; whisk until blended.
- Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant read thermometer inserted into custard reads 165-170 degrees, about 4-5 minutes (do not boil).
- Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes.
- Stir in vanilla extract. Remove bowl from ice and water.
- Cover custard with plastic wrap and chill at least 4 hours or overnight.
- Transfer chilled custard to ice cream maker and follow manufacturer's instructions.
- Transfer ice cream to container; cover and freeze until firm, at least 4 hours.
Nutrition
Calories: 458kcal
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