Honey Orange Rosemary Ice Cream – a delicious recipe with Orange Rind, Milk, Cream, Honey, u00bc, Rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice an orange in half, and using a sharp knife slice the orange rind from one of the halves. Try to slice off only the orange rind, with as little of the white membrane as possible. Set aside.
2
In a medium saucepan over medium heat, bring the milk and cream to a simmer. Add the honey and sugar, and stir until dissolved. Add the orange rind and rosemary sprigs, then remove from heat and let steep for 15-20 minutes, or until you reach your desired taste.
3
Remove the rosemary sprigs and orange rind, then place the milk mixture in the refrigerator or freezer until chilled. Once the cream mixture has chilled, add the freshly squeezed orange juice and stir to mix. Pour the cream into your ice cream container and make according to your machine's directions. Then, place the ice cream in a container, cover, and put in the freezer until firm. Serve and enjoy!
630
kcal
Calories
46
g
Fat
51
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 whole Orange Rind, 1 cup Whole Milk, 2 cups Heavy Whipping Cream, 1/2 cups Honey, and more.
Yes, Honey Orange Rosemary Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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