Strawberry Rosemary Ice Cream - Philly Style

1. 1

   In a small bowl mix strawberries and honey. Let macerate for at least 1 hour at room temperature.

2. 2

   In a medium saucepan whisk cream, milk, sugar and salt over low heat. Cook until sugar is completely dissolved and cream is just below boiling. Stir in rosemary, cover and let steep for 30 minutes.

3. 3

   Strain cream mixture into a medium metal bowl, discarding rosemary. Stir in strawberries and juice. Cover with plastic wrap and chill for at least 6 hours or overnight.

4. 4

   Churn mixture in ice cream maker according to manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.