Rosemary Orange Ice Cream – a delicious recipe with milk, whipping cream, rosemary, orange, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
Freeze in an ice cream maker according to the manufacturer's instructions.
693
kcal
Calories
57
g
Fat
25
g
Carbs
21
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup whole milk, 2 cups whipping cream, 1 sprig fresh rosemary, Zest of one orange cut into strips, and more.
Yes, Rosemary Orange Ice Cream 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
