![Rosemary Ice Cream](http://www.fustinis.com/cdn/shop/articles/20240326201819-desserts_5dddf2c5-88b3-4740-bc08-5ad0c270f3e2.jpg?v=1713291659&width=1100)
Rosemary Ice Cream
Share
Rosemary Ice Cream
Category
Desserts
![Image of Rosemary Ice Cream](https://images.getrecipekit.com/20240326201819-desserts.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 4-6 large egg yolks
- 1 tablespoon chopped fresh rosemary
- drizzle of Fustini’s Rosemary olive oil
Ingredients
Directions
- In a small pot, simmer fresh rosemary, cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill for at least 4 hours or overnight.
- Churn in an ice cream machine according to the manufacturer&rsquo,s instructions. While churning, drizzle about 1 tablespoon olive oil in. Serve directly from the machine for soft serve, or store in the freezer until needed.