Rosemary, Olive Oil And Sea Salt Sundae

1. 1

   Combine the cream, half and half, sugars and scraped vanilla bean and rosemary sprigs in a medium saucepan. Attach a thermometer and bring the cream mixture to 160u00b0F over medium-low heat, stirring often.

2. 2

   Once the temperature hits 160u00b0F, immediately transfer the mixture to the freezer to cool. Once it is cold (but before ice crystals form) pour into your ice cream maker and freeze according to the manufacturer's instructions.

3. 3

   To serve, drizzle a teaspoon of olive oil and a pinch of salt over a scoop of ice cream. Top with a short sprig of rosemary (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.