Rosemary and Honey Ice Cream
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.
Ingredients
- 1 ½ cups Whipping Cream
- 1 ½ cups Milk
- ¼ cup Sugar
- Pinch of Salt
- 2 - 3 Rosemary sprigs small handful
- 4 Egg Yolks
- ¼ cup Honey
Instructions
- 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.
Enjoy!
Notes
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.
