Learn how to make a delectable, old-fashioned creamy homemade rosemary ice cream- a unique ice cream flavor that’s simple to make with or without an ice cream maker. And you can’t go wrong with a delicate and gourmet flavor – all from the comforts of your garden and home.
looking for where to buy rosemary ice cream this season?
Rosemary ice cream and other beautiful botanical flavors aren’t widely available. That’s why it’s so fun to create perfect swoon worthy ice cream at home. I make this ice cream and all of my gourmet flavors, like my other ice cream recipes: lavender honey ice cream , basil ice cream, or rose ice cream at home.
Tools you need:
- Small saucepan – To heat your ingredients in.
- Wooden spoon – You’ll want this to prevent scratching your ice cream maker if you’re using one.
- Fine mesh strainer – To strain the rosemary out of the cream
- Ice cream maker or kitchen aid with ice cream attachment (optional) see notes below on how to make this ice cream without an ice cream maker
- You’ll also need a mortar and pestle, spice grinder, or food processor/blender to make the refined rosemary sugar for the flavorful ice cream. If you do not have any of these tools but want to proceed, try to chop the rosemary with a knife finely, and the liquid into the jar when you’re done and ready to store to chill to ensure no small pieces remain.
ingredients:
- Rosemary infused milk
- Heavy cream
- Egg yolks
- Rosemary infused sugar or honey
- Vanilla extract or vanilla bean
- Sea Salt
how to make rosemary infused milk:
This recipe has a beautiful delicate flavor without overpowering, thanks to rosemary infused milk. To make it, I infused 1/2 cup of fresh rosemary sprigs into two cups of milk, or 1/4 cup dried rosemary, in the fridge for one – two days. See our full post on infused milks.
expert tips for making ice cream at home:
The key step in making perfect ice cream at home is to slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat or cook any longer than this. You do not want to cook your eggs, thicken the mixture for the right consistency.
Lastly, you will want to completely chill to mixture before churning the ice cream. I always allow my mixture to cool in the refrigerator for two – 24 hours. Overnight is recommended but not necessary.
Let’s talk tempering:
Tempering is the process of slowly bringing two liquids to the same temperature before blending them together. Many homemade ice cream recipes use a tempering method because dairy can become curdled, and eggs can bind if cold liquid touches warm liquid. If you are in a place in the world where you store your eggs and fresh milk in the refrigerator and are starting with cold ingredients – there is no need to temper the eggs and milk. Here is how to temper your milk and eggs.
If you’re making this recipe from a place in the world where you keep your eggs and cream stored in the fridge, there is no need to temper the eggs as long as you’re whisking consistently.
If you keep either your eggs at room temperature or your milk in the refrigerator, you will want to temper your eggs.
If you keep your milk at room temperature (UHT) but store eggs in the refrigerator, you will want to temper your eggs.
frequently asked questions:
How to store your homemade ice cream:
Homemade ice cream should be stored in a sealed, airtight container that’s easy to scoop from. Because homemade ice creams often aren’t prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame though.
Can I make this ice cream without an ice cream maker?
Yes, read notes below !
how to make this ice cream without an ice cream maker
- Infuse your rosemary in your milk by adding rosemary sprigs into a large jar with your milk, and store in the fridge for one to two days. Strain rosemary out before using
- Make your rosemary sugar by adding rosemary leaves and sugar a mortar and pestal or food processor, finely process until it’s a very fine sugar
- Create an old-fashioned custard ice cream by combining egg yolks, heavy cream, rosemary sugar, and salt. This combination will yield in a velvety smooth ice cream
- Slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat your mixture, as we do not want to cook our eggs, just thicken the mixture for the right consistency
- Pour mixture into your baking dish
- Place it in the freezer for 90 minutes
- Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
- Return to the freezer.
- Continue to freeze, checking on ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to freezer
- After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoop able
Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.
Rosemary Ice Cream
Ingredients
- 1 cup Rosemary infused milk
- 2 cups Heavy cream
- 4 Egg yolks
- 3/4 cup Sugar
- 1 tablespoon Vanilla extract or 1 vanilla bean
- 1 teaspoon Sea Salt
- 10 sprigs Rosemary
Instructions
- Infuse your rosemary in your milk by adding six large rosemary sprigs into a large jar with your milk, and cover store in the fridge for one to two days. Strain rosemary out before using
- Make your rosemary sugar by adding the four remaining rosemary sprigs, and sugar into a mortar and pestle or food processor, and finely process until it's a very fine sugar.
- Add your strained rosemary infused milk, rosemary sugar, heavy cream, egg yolks and salt (all ingredients) into a small sauce pan or medium sauce pan.
- On low heat, mix consistently, and slowly simmer and mix for twenty minutes. Sieve if you have any large pieces of rosemary remaining into a large jar or bowl.
- Let mixture cool in the freezer for at least two hours in the refrigerator before transfering to ice cream maker.
- Add ice cream ingredients to ice cream maker and churn according to manufactuer's instructions. Ours churns for twenty minutes. Ice cream should double in volume and be solid, but soft when done. Move to air tight container and store in the freezer
Notes
How to store your homemade ice cream:
Homemade ice cream should be stored in a sealed, airtight container that's easy to scoop from. Because homemade ice creams often aren't prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame.Nutrition
I hope you enjoy friend, as much as I enjoy ice cream on a rainy day in St. Moritz, dreaming about a cute little ice cream truck with the most gorgeous flavors. After all, a little rain, a little ice cream, and a little dreaming never hurt anyone.
hello! how much rosemary do you add to make the sugar? and rosemary milk?