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
- 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
- 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.
Makes about 5 cups
Adapted from adapted from Bon Appetit