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.
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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
Serving: 1g | Calories: 68kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 40mg | Sugar: 7g
Servings: 6 servings (2 scoops each)
Calories: 68kcal