Rosemary Ice Cream

1. 1

   Put cream and half and half and rosemary in a saucepan.

2. 2

   Heat until it begins to boil, take off the Heat and let sit for 15 minute.

3. 3

   In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.

4. 4

   After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.

5. 5

   Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).

6. 6

   DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.

7. 7

   Strain for rosemary sprigs.

8. 8

   Chill before freezing in an ice cream maker.

9. 9

   Freeze according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.