Fresh rosemary ice cream

Directions

1. In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.
2. In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
3. Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
4. Scrape the mixture into a saucepan.
5. 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.
6. Strain into a clean large bowl and let cool to room temperature.
7. Cover and refrigerate until cold.
8. Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer's directions
9. Makes 6 -8 servings