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 CITRUS SORBET

Rosemary Citrus Sorbet image

This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 cup water
1-1/2 teaspoons packed fresh rosemary leaves
1/2 cup pink grapefruit juice
1 teaspoon lime juice

Steps:

In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.

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