Honey Rosemary Ice Cream

Honey Rosemary Ice Cream

My husband likes traditional flavor ice creams, like chocolate, strawberry, vanilla bean, or mint & chip.

And, although I love traditional flavors as well, I like to venture out sometimes and try a different flavor like Oatmeal Crunch, or this Honey Rosemary Ice Cream.

I love this ice cream. Sweet and a little savory. Adult.

The piney flavor of the rosemary matches perfectly with the sweet honey flavor. And, the ice cream remained really soft, almost like soft serve.

I used two different kinds of honey to make it a little more complex. And, honestly, I couldn’t stop licking the spoon as I made the custard base. Even my traditional husband said this was delish.

I think it would lovely with a shortbread cookie crumbled on top. Or, maybe make a shortbread cookie bowl. Maybe even simple toasted almonds.

steeping the rosemary in the cream mixture

Looking down into the ice cream machine as it works its magic

Related post: Frozen Treats with some definitions of different kinds of frozen treats

Honey Rosemary Ice Cream Recipe

Honey Rosemary Ice Cream

Debi

Honey Rosemary Ice Cream is rich and delicious with sweet honey and piney rosemary, you'll love this adventurous flavor!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

chilling time 8 hours hrs 30 minutes mins

Total Time 9 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 275 kcal

Ingredients

  

1x2x3x

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/3 cup dark honey such as avocado honey
• 1/3 cup light honey such as wildflower or clover honey
• 1 6-inch-long fresh rosemary sprig
• 5 large egg yolks
• Large pinch of fine sea salt
• ½ teaspoon vanilla extract

Instructions

 

• Combine cream, milk, honey, and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan (scalding). Remove from heat; cover and let steep 30 minutes. Discard rosemary. Return cream mixture to simmer; remove from heat.
• Whisk yolks and sea salt in medium bowl. Gradually add hot cream mixture; whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 165°F to 170°F, 4 to 5 minutes (do not boil). Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes. Stir in vanilla extract. Remove bowl from ice and water. Cover custard with plastic wrap and chill at least 4 hours or overnight.
• Transfer custard to ice cream maker and follow manufacturer’s instructions. Transfer ice cream to container; cover and freeze until firm, at least 4 hours. Can be made 4 days ahead. Keep frozen.

Notes

Makes about 5 cups

Adapted from adapted from Bon Appetit

Nutrition

Calories: 275kcalCarbohydrates: 21gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 154mgSodium: 27mgPotassium: 104mgFiber: 0.1gSugar: 21gVitamin A: 872IUVitamin C: 0.4mgCalcium: 75mgIron: 0.4mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword honey, ice cream, rosemary

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