Scooped: Rosemary, Olive Oil, And Pine Honey Ice Cream Recipe – a delicious recipe with cream, rosemary, kosher salt, egg yolks, honey, strong-flavored. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine half and half, rosemary, and salt in a 3 quart saucepan and heat to just below a simmer. Steep rosemary in dairy for 15 minutes, stirring occasionally, then discard rosemary.
2
In a large bowl, whisk together egg yolks and honey till well-combined. Slowly pour in hot dairy, whisking constantly. Return yolk and dairy mixture to pot and heat on low, just below a simmer, stirring frequently. Custard is done when it forms a thin coat on the back of a spoon and a finger swipes a clean line across.
3
Whisk in olive oil, then transfer to an airtight container to chill in the refrigerator overnight. The next day, churn according to manufacturer's instructions, then freeze for 2 to 3 hours or until firm. Ice cream is best if left to thaw on the counter 10 minutes before serving.
903
kcal
Calories
70
g
Fat
49
g
Carbs
27
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 6 ingredients. The key ingredients include: 3 cups half and half (or 1 1/2 cups each cream and milk), 3 (5-inch) sprigs of rosemary, 3/4 teaspoon kosher salt, 6 egg yolks, and more.
Yes, Scooped: Rosemary, Olive Oil, And Pine Honey Ice Cream Recipe 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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