Rosemary Honey Ice Cream Recipe |
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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 4 |
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From Charlie Trotter's Restaurant, Chicago, Illinois via The minty and woodsy flavor of rosemary shines in this easy ice cream sweetened with honey. I've got a ginormous rosemary bush out back that is ready for a trim! Prep time includes chilling time. Cook time does not include freezing in ice cream maker. Makes enough custard for 2 batches of ice cream using my little Cuisinart machine. Ingredients:
2 cups heavy cream |
2 cups half-and-half |
36 fresh rosemary sprigs |
8 large egg yolks |
2/3 cup honey |
1 tablespoon sugar |
Directions:
1. In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let cream mixture stand for 15 minutes.
2. In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan.
3. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
4. Strain through a fine sieve set over another bowl and let cool completely.
5. Freeze the custard in an ice cream machine according to manufacturer's direction.
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