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Fresh rosemary ice cream
This is fantastic and has the most amazing pungent perfume! (You need a small ice cream machine. I have a small 1 quart Cuisinart machine) Ingredients
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 tbsp brown sugar
- 2 cups half and half
- 2 cups whole milk
- 4 large sprigs rosemary
Directions
- In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.
- In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
- Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
- Scrape the mixture into a saucepan.
- Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.
- Strain into a clean large bowl and let cool to room temperature.
- Cover and refrigerate until cold.
- Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer's directions
- Makes 6 -8 servings
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