Honey Rosemary Ice Cream Recipes

ROSEMARY ICE CREAM

Rosemary Ice Cream image

You have to be brave and try this! I included half an hour for freezing- that's about how long it takes my ice cream maker. I know it is weird, but it is really rich and yummy. It's great for a midday desert or after a heavy meal. I'm not totally sure on the amount it makes. I made it for christmas and made a syrup with brandy and fruit. Apricot preserves, oranges, and cranberry was really great. I also added some orange and cranberry juice to those. I didn't post those because my amounts were too iffy. Pleeeeeeeeease try it!

Provided by Simonich

Categories Frozen Desserts

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup heavy cream
1 cup half-and-half cream
8 -12 rosemary sprigs
4 large egg yolks (three works too)
1/3 cup honey
1 1/2 teaspoons sugar
1 teaspoon vanilla
2 -3 drops green food coloring (optional)

Steps:

Put cream and half and half and rosemary in a saucepan.
Heat until it begins to boil, take off the Heat and let sit for 15 minute.
In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.
After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.
Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.
Strain for rosemary sprigs.
Chill before freezing in an ice cream maker.
Freeze according to manufacturer's instructions.

Nutrition Facts : Calories 433.6, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 56.8, Carbohydrate 29.8, Fiber 0.1, Sugar 25.1, Protein 5.8

ROSEMARY HONEY ICE CREAM RECIPE

Rosemary Honey Ice Cream Recipe image

From Charlie Trotter's Restaurant, Chicago, Illinois via About.com "The minty and woodsy flavor of rosemary shines in this easy ice cream sweetened with honey." I've got a ginormous rosemary bush out back that is ready for a trim! Prep time includes chilling time. Cook time does not include freezing in ice cream maker. Makes enough custard for 2 batches of ice cream using my little Cuisinart machine.

Provided by Busters friend

Categories Frozen Desserts

Time 8h30m

Yield 1 1/2 quarts

Number Of Ingredients 6

Ingredients

2 cups heavy cream
2 cups half-and-half
36 fresh rosemary sprigs
8 large egg yolks
2/3 cup honey
1 tablespoon sugar

Steps:

In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let cream mixture stand for 15 minutes.
In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan.
Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
Strain through a fine sieve set over another bowl and let cool completely.
Freeze the custard in an ice cream machine according to manufacturer's direction.

Nutrition Facts : Calories 2297, Fat 178.6, SaturatedFat 104.8, Cholesterol 1673, Sodium 302.4, Carbohydrate 158.6, Fiber 0.3, Sugar 133.6, Protein 30.9

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