So I’m making honey and rosemary ice cream
I know this doesn’t look like much to you because we don’t have Tastagram yet (Chrissy Teigen, could you get started on that, please?) but this is rosemary and honey ice cream. It is the bomb. I would send a container to you all if I could, because it’s guaranteed to clear up your blemishes, teach your kids math, and make your sex life great.
And in response to people who wanted the recipe, here you go (it’s modified from this amazing thyme and honey ice cream recipe):
- the peel of one lemon (yellow part only)
- 2 cups heavy whipping cream
- 1 cup whole milk
- 10-12 inches of fresh rosemary (this can be in parts)
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup honey
- 1/4 teaspoon vanilla extract
- Cut off ends of lemon, use spoon to scoop out pulp down to inside of peel. Cut into eight slices.
- Add lemon, heavy whipping cream, milk, and rosemary pieces to medium saucepan, bring to boil. Remove from heat. Cover and let steep 2 hours.
- Once the cream mixture has finished steeping, add honey to cream mixture. Simmer over medium heat until honey dissolves.
- Whisk eggs and sugar in medium bowl. Gradually whisk cream mixture into egg mixture (DO THIS SLOWLY, otherwise the hot cream mixture will cook the eggs and turn them into scrambled egg. This is called “curdling” if you’ve watched GBBO and wondered what that was).
- Return cream and egg mixture (aka the custard) to original pan. Stir over medium heat until custard thickens enough to coat spoon. If you’re using a candy thermometer, it should read 170°F to 175°F, about 4 minutes (do not boil).
- Strain custard into clean bowl and whisk in vanilla.
- Cover and chill until cold, at least 3 hours and up to 1 day.
- Process custard in ice cream maker according to manufacturer’s instructions. Transfer to freezer-safe container, cover, and freeze until firm. Optional: add sprig of rosemary to top of ice cream for added scent/flavor.