Rosemary Honey Ice Cream Recipes

MASCARPONE SORBETTO WITH ROSEMARY HONEY

Steps:

• For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
• In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
• Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
• For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
• To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.

ROSEMARY ICE CREAM

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.

ROSEMARY HONEY ICE CREAM RECIPE

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.