Rosemary Ice Cream Recipes

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ROSEMARY ICE CREAM

You have to be brave and try this! I included half an hour for freezing- that's about how long it takes my ice cream maker. I know it is weird, but it is really rich and yummy. It's great for a midday desert or after a heavy meal. I'm not totally sure on the amount it makes. I made it for christmas and made a syrup with brandy and fruit. Apricot preserves, oranges, and cranberry was really great. I also added some orange and cranberry juice to those. I didn't post those because my amounts were too iffy. Pleeeeeeeeease try it!

Provided by Simonich

Categories     Frozen Desserts

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 8



Rosemary Ice Cream image

Steps:

  • Put cream and half and half and rosemary in a saucepan.
  • Heat until it begins to boil, take off the Heat and let sit for 15 minute.
  • In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.
  • After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.
  • Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
  • DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.
  • Strain for rosemary sprigs.
  • Chill before freezing in an ice cream maker.
  • Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 433.6, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 56.8, Carbohydrate 29.8, Fiber 0.1, Sugar 25.1, Protein 5.8

1 cup heavy cream
1 cup half-and-half cream
8 -12 rosemary sprigs
4 large egg yolks (three works too)
1/3 cup honey
1 1/2 teaspoons sugar
1 teaspoon vanilla
2 -3 drops green food coloring (optional)

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