Rosemary Orange Ice Cream

1. 1

   Combine milk and cream and heat over medium heat, stirring so it will not boil. When it comes to just a boil, add a sprig of fresh rosemary and the zest of an orange. Remove from heat and let steep, covered, for an hour. Then, remove the solids and heat to a boil again.

2. 2

   Whisk egg yolks, sugar and salt. Add a bit of the hot milk, whisking constantly. Add more milk while whisking, then more. When one-third of the milk has been whisked into the egg mixture, put the egg mixture back into the pot with the rest of the milk. Bring to a boil over medium heat, stirring constantly. Do not let the milk boil or the eggs will curdle. When it has thickened a bit, and coats the back of the spoon, turn off the heat. Stir in orange extract, pour into a bowl, cover, and put in the refrigerator overnight to cool.

3. 3

   Freeze in an ice cream maker according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.