Rosemary honey ice cream recipe

Ingredients (nutrition)

• 2 cups heavy cream
• 2 cups half and half
• 38 rosemary sprigs
• 9 egg yolks
• 3/4 cup honey
• 1 tablespoon sugar

Preparation (instructions)

1. Mix cream, half and half and rosemary in a saucepan under medium-high heat.
2. Bring to boil, remove from heat and set aside for 18 minutes.
3. In a separate bowl, whisk egg yolks, honey and sugar.
4. Stir in cream mixture, whisk and return back to saucepan.
5. Cook under low heat and place a candy thermometer to check on the mixture temperature.
6. When hit 165 degree F, remove from heat and strain through a fine muslin cloth into a bowl.
7. Allow to cool and freeze in an ice cream machine or ice cream maker.

Servings: 4

Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding