PREP TIME
7 hrs
COOK TIME
20 mins
SERVINGS
8-10
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 4-5 sprigs rosemary
- 5 egg yolks
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
COOKING INSTRUCTIONS:
Honey Rosemary Ice Cream
- Add milk, cream, and rosemary to a microwave-safe bowl bowl. Microwave for 2 minutes, then remove and let rosemary steep for 10 minutes.
- Combine egg yolks, honey, and granulated sugar in a bowl. Whisk until smooth and yellow throughout.
- Add dairy and rosemary mixture to a saucepan. Heat until steam begins rising off liquid. Turn off heat but leave pan on burner.
- Add 1/4 cup of hot cream to the egg mixture and whisk until smooth. This raises the temperature of the eggs so that they don’t scramble. Pour egg mixture into saucepan, then stir until combined. Stir in vanilla.
- Turn heat on again and heat cream, stirring constantly, until mixture begins to thicken. Cream should be thick enough to coat the back of a spoon. Run your finger down back of spoon, and if the trail holds its shape, cream is thick enough.
- Pour the cream through a fine mesh sieve into a large bowl. Discard rosemary sprigs.
- Cool cream to room temperature, then put in fridge to chill completely.
- Once chilled, pour cream into an ice cream maker and churn for ~20 minutes. The final texture should be firmer than soft serve, but not too firm.
- Transfer ice cream into a freezer-safe container and freeze overnight.
PAIRINGS:
Honey Rosemary Ice Cream
Prosecco
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