Rosemary Honey Ice Cream Recipe

1. 1

   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.

2. 2

   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.

3. 3

   Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.

4. 4

   Strain through a fine sieve set over another bowl and let cool completely.

5. 5

   Freeze the custard in an ice cream machine according to manufacturer's direction.

No nutritional information available.

No additional tips available.