Lemon rosemary honey ice cream
From Burden's Landing
Adapted from lavender honey ice cream.
- 1/2 cup (125 ml) good-flavored honey
- 1/4 cup (8 g) dried or fresh rosemary
- 1-1/2 cups (375 ml) whole milk
- 1/4 cup (50 g) sugar
- pinch of salt
- 1-1/2 cups (375 ml) heavy cream
- 5 large egg yolks
- 2 lemons
- Zest the lemons, and combine zest with sugar.
- Heat honey and rosemary in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
- Pour the cream into a large bowl and set a mesh strainer on top. Pour the rosemary-infused honey into the cream.
- In a separate medium bowl (large enough to fit five yolks and about 2 cups of liquid with room to whisk), whisk together the egg yolks.
- Warm the milk, sugar, and salt in a medium saucepan until the sugar has melted. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks mixture back into the saucepan.
- Over medium heat, stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath. If you don't have ice, try using cold water & replacing often.
- Chill the mixture overnight in the refrigerator. The next day, before churning, strain the mixture, pressing on the rosemary to extract their flavor. Discard the rosemary, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
August 24, 2019 — Tried 3/4 cup whole milk, 3/4 cup lemon juice.