Since I’m going on holiday today, I won’t be putting up posts everyday. There will be a new post going up every alternate day instead. I have one more post to end the icies and then its on to something else. I’ll only have four posts in that and then I’ll regularize when I am back. So here goes.
I’ve always found infusing herbs in an ice cream to give a fantastic flavour so I made a honey rosemary ice cream. This ice cream has no sugar so is healthy in some way. The honey is the only thing that gives it its flavour.
For the ice cream:
- 1 cups heavy whipping cream
- 1/2 cup whole milk
- 1/3 cup honey
- Fresh rosemary sprig
- 3 large egg yolks
- ½ teaspoon vanilla extract
In a saucepan, combine cream, milk, honey, and rosemary. Stir over medium heat until small bubbles form around edges of pan (scalding).Remove from heat; cover and let steep 30 minutes.
Discard the rosemary and return the cream mixture to the saucepan and simmer.
Whisk the yolks in a medium bowl. Gradually add the hot cream mixture until blended. Return the custard to the same saucepan and stir over medium-low heat until the custard thickens slightly and coats the back of a wooden spoon when a finger is drawn across.
Strain the custard into a medium bowl. Stir in the vanilla and pour into the container you want to freeze it in. Like I’ve said in my previous icy posts, you don’t need an ice cream churner as long as you break down the ice crystals regularly with a fork.