Rosemary Ice Cream With Grilled Peaches – a delicious recipe with milk, sugar, egg yolks, rosemary, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the milk, sugar, egg yolks, and rosemary and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.
2
Remove from heat and add vanilla and cream. Refrigerate overnight to allow rosemary to infuse its flavor.
3
Strain and freeze in an ice cream machine according to manufacturer's directions and then freeze until firm in the freezer.
4
Grill peaches over medium high flame until grill marks appear and the natural sugars in the peaches begin to caramelize, about 3-5 minutes.
5
Serve peaches with a scoop of rosemary ice cream.
6
Note: to peel ripe peaches, score an X in the bottom of each peach and then drop into a large pot of boiling water for about 3 minutes. Remove peaches with a slotted spoon and transfer immediately to a large bowl of ice water. When peaches are cool skins should slip off easily.
695
kcal
Calories
54
g
Fat
39
g
Carbs
15
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 cup whole milk, 1/2 cup sugar, 3 egg yolks, 1/2 cup fresh rosemary minced, and more.
Yes, Rosemary Ice Cream With Grilled Peaches 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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