Honey Rosemary Ice Cream Recipes
ROSEMARY ICE CREAM
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
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
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
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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- In a saucepan over medium heat, add the cream, milk sugar, salt, and rosemary sprigs. Gently stir, then allow to come just to the boil. Turn off heat and steep the rosemary in the milk for 8 - 10 minutes, remove rosemary sprigs.
- In a small bowl, whisk the egg yolks. Return the infused milk to medium heat, add in the whisked yolks and whisk continuously until the mixture has thickened and coats the spoon, about 3 - 5 minutes.
- Place a sieve over a large bowl, and pour the cream to strain mixture. Stir in the honey, mix well. Cover and refrigerate until completely chilled.
- Once cream mixture is completely chilled, process in an ice cream maker according to manufacturers directions.
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- Combine heavy cream, milk, honey, vanilla bean, and rosemary sprig in a saucepan. Warm on medium heat, stirring all the while. Remove from heat once bubbles form along the edges of the pan. Cover and let the rosemary sprig steep for 30 minutes as if you’re making a simple syrup or infusion.
- Remove rosemary sprig and vanilla bean pod from your cream mixture after 30 minutes and return to a gentle simmer. Once simmering, slowly pour this warmed mixture into the bowl with egg yolks and salt. Whisk until evenly blended and light. This is your custard or the ice-cream base.
- Move the custard back into the saucepan on low to medium heat. Stir continuously until the custard thickens and forms a coat on the back of a spoon that holds when you run your finger through it. Or test the temperature with an instant read thermometer. It should register 165 F to 170 F.
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