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Ingredients
| heavy whipping cream (fluid): 2 cups |
| half and half cream: 2 cups |
| fresh rosemary: 36 sprigs (sprigs) |
| eggs: 8 (yolks, large) |
| honey: 2/3 cup |
| granulated sugar: 1 Tbl |
Rosemary Honey Ice Cream Recipe
Credit: Food.com
User rating:
-
Prep Time
480 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let cream mixture stand for 15 minutes.
- In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan.
- Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
- Strain through a fine sieve set over another bowl and let cool completely.
- Freeze the custard in an ice cream machine according to manufacturer's direction.