This Rosemary and Honey Ice Cream post may contain affiliate links.
Creamy and subtle, this rosemary and honey ice cream recipe is stunning!
My weakness, this rosemary infused honey ice cream has my heart! It’s an easy ice cream recipe that you’ll love to savor.
These days there are so many choices on how to make ice cream, from the high tech commercial ice cream freezer (not in my budget!) to using the Kitchenaid ice cream maker (love it!). You can also use the hand crank version or the simple no churn method, it’s straight forward and anyone with a loaf pan and a freezer can manage any homemade ice cream recipe. Recently I’ve fallen in love with using a compressor ice cream maker, my personal favorite is the Breville Smart Scoop ice cream maker (this one means business!), and is for those serious about making gorgeous gelato, frozen yogurts, sorbets, and of course traditional ice cream. You can find such a variety of great ice cream makers to meet your ice cream goals and budget, there’s no excuse to miss out on making your own homemade ice cream.
When it comes to making your own scrumptious batch of ice cream, Here’s the skinny, it’s all about the quality of ingredients. You can make it any machine you want, but if you’re not using fresh, quality ingredients, you’re results will be just okay. Don’t be shy when gathering your ingredients, find the best quality you can within your budget and make your own ice cream and ice cream desserts.
If you’re curious on how ice cream is made, you can read through various renditions from Wikipedia to this article from Live Science. The history of ice cream is brilliant and goes back hundreds of years, as in ice cream like desserts were first enjoyed in 5th BC by the Greeks and then the Chinese followed suit around 200 BC with a milk and rice mixture that was even sold in some shops during the Yuan Dynasty.
Fast forward a few hundred centuries and ice cream desserts have continued to win our hearts!
Umm, heck yah it has!
For this rosemary and honey ice cream, I was inspired by the Mediterranean. The use of rosemary and honey along the Mediterranean goes back centuries and they happen to be some of my favorite flavors to use in both sweet and savory dishes. The rosemary is first infused in the milk for a brief time, and I do mean brief or it would be overpowering, after you infuse it then is strained and incorporated with the remaining ingredients.
A subtle hint of rosemary and the distinct flavor of honey, it’s perfect to enjoy anytime, from a fancy dinner party to a “by the pint” evening sitting on the sofa while binging on Netflix.
Rosemary and Honey Ice Cream
Yield 1 1/2 - 2 pints
A subtle hint of Rosemary infused into a creamy Honey Ice Cream! Perfect for as a fancy dessert for a dinner party, or a night on the couch watching Netflix.
- 1 1/2 cups Whipping Cream
- 1 1/2 cups Milk
- 1/4 cup Sugar
- Pinch of Salt
- 2 - 3 Rosemary sprigs, small handful
- 4 Egg Yolks
- 1/4 cup Honey
- In a saucepan over medium heat, add the cream, milk sugar, salt, and rosemary sprigs. Gently stir, then allow to come just to the boil. Turn off heat and steep the rosemary in the milk for 8 - 10 minutes, remove rosemary sprigs.
- In a small bowl, whisk the egg yolks. Return the infused milk to medium heat, add in the whisked yolks and whisk continuously until the mixture has thickened and coats the spoon, about 3 - 5 minutes.
- Place a sieve over a large bowl, and pour the cream to strain mixture. Stir in the honey, mix well. Cover and refrigerate until completely chilled.
- Once cream mixture is completely chilled, process in an ice cream maker according to manufacturers directions.
- Transfer ice cream to chilled bowl, cover and freeze.
You can server right away, or for a firmer ice cream, freeze for at least 2 hours before serving.
Drizzle with more honey to garnish, if desired.