How to make rosemary ice cream

Learn how to make a delectable, old fashioned creamy homemade rosemary icecream- 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.

close up shot of rosemary ice cream in a small metal tin with fresh rosemary sprig and a flower on a dark Rustic background

I've never seen rosemary ice cream out and about but after making my basil ice cream I knew I had to try more herbaceous treats. Another new flavor to add to my dream whimsical ice cream shop in the future.

rustic background with mini tin buckets with big scoops of rosemary ice cream garnished with flowers and rosemary sprigs

Why you'll love this recipe:

  • It's made with fresh rosemary sprigs infused in milk and cream, blended into an old fashioned custard ice cream base, with simple ingredients every kitchen witch always has on hands. You can even try it with some warm rose infused honey and crushed lemon thyme shortbread cookie for a heavenly botanical sundae
  • Rosemary flavor is so perfect with sweet cream
  • Homemade ice cream is the best quality
  • Trying new flavors of ice cream is fun
  • Traditional ice cream bought from the store is loaded with unnecessary ingredients to keep it shelf stable longer, have total control of what goes inside
  • The first time you try this ice cream you'll be in love

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, homemade bourbon cinnamon ice creambasil ice cream, or rose strawberry ice cream at home with my cuisine art ice cream maker. It's affordable and you can make endless recipes!

Tools you need:

  • Small saucepan
  • Wooden spoon
  • Fine mesh strainer
  • Ice cream maker (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 fine rosemary sugar for the flavorful ice cream. If you do not have any of these tools but want to proceed, try to finely chop the rosemary with a knife, and the liquid into the jar when you're done and ready to store to chill to ensure no small pieces remain.
overhead shot of bowls with ingredients needed for rosemary ice cream on a bright marble background

ingredients:

how to make rosemary infused milk:

This recipe has such a beautiful delicate flavor without being overpowering thanks to rosemary infused milk. To make it, I infused 1/2 cup fresh rosemary sprigs into two cups of milk, 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, just 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.

recommendations for serving this ice cream:

With:

frequently asked questions:

How to store your homemade ice cream:

Homemade ice cream should be stored in a sealed, air tight 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 !

close up shot of rosemary ice cream in a small metal tin with fresh rosemary sprig and a flower on a dark Rustic background with a drip of ice cream coming off tin

step by step: how to make this ice cream in an ice cream maker

  • Infuse your rosemary in your milk by adding rosemary sprigs into a large jar with your milk, 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.
  • 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
  • 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

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, 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.

close up shot of rosemary ice cream in a small metal tin with fresh rosemary sprig and a flower

Rosemary ice cream

Yield: 6 servings (2 scoops each)
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 40 minutes
Total Time: 1 hour 20 minutes

Learn how to make a delectable, old fashioned creamy homemade rosemary icecream- 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.

Ingredients

  • 1 cup Rosemary infused milk
  • 2 cups Heavy cream
  • 4 Egg yolks
  • 3/4 cup Rosemary infused sugar or honey
  • 1 tablespoon Vanilla extract or 1 vanilla bean
  • 1 teaspoon Sea Salt

Instructions

  1. Infuse your rosemary in your milk by adding rosemary sprigs into a large jar with your milk, store in the fridge for one to two days. Strain rosemary out before using
  2. 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.
  3. 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.
  4. 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.
  5. Let mixture cool in the freezer for at least two hours in the refrigerator before transfering to ice cream maker.
  6. 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 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, 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

How to store your homemade ice cream:


Homemade ice cream should be stored in a sealed, air tight 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.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 68Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 40mgCarbohydrates 7gFiber 0gSugar 7gProtein 2g

Did you make this recipe?

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Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

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