Herb homemade ice creams are really delicious…
I know what you are thinking, Rosemary Ice Cream! And I bet that you are thinking that Rosemary would be way over powering. You’ll be really surprised in the delicious flavor you get from steeping the Rosemary in the milk.
Rosemary Ice Cream
3 fresh Rosemary Sprigs
2 cups Whole Milk
1/2 cup Honey (I used Jalapeño Honey)
2 cups Heavy Cream
6 Egg yolks
1/2 cup Extra Virgin Olive Oil
Steep the rosemary in the milk and cream in a medium sauce pan on low heat for 15 to 20 minutes. Remove the Rosemary.
Heat over medium-high heat, stirring occasionally, until 175F degrees, approximately 5 to 10 minutes. Remove saucepan from heat.
While cream mixture heats, using a mixer, mix yolks and honey in a bowl until smooth, light yellow in color. Approximately 3 minutes.
Slowly mix 1 cup heated cream mixture into egg yolk mixture, making sure to keep mixing. (If you add hot mixture too fast, it will scramble the egg yolks)
Return the egg yolk mixture to the cream mixture in the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and is 180F degrees, 7 to 14 minutes.
Pour mixture into a large bowl and cover with plastic wrap, with the plastic wrap touching the mixture without any air bubbles.
Place the bowl in the refrigerator overnight.
When you are ready to make the ice cream (the next day), remove from the refrigerator.
Whisk in the olive oil.
Churn as per the instructions of your ice cream maker. When the mixture resembles thick soft-serve ice cream, ice cream in an airtight container and place in the freezer.
I always freeze overnight to make sure it’s set, but if you want to serve it before then, freeze for at least 3 hours or until firm.