I have a chicken to thank for this recipe. Whenever I roast one, I always have some fresh rosemary left over. It sits in my fridge forever, and I finally throw it away. Then one day, I had the idea to use it in an ice cream. Genius, I know.
This is one of my favorite ice cream flavors. I even made it twice, and I almost never make the same flavor twice.
I used two sprigs of rosemary which was about 1/3 cup loosely packed.
Steep the rosemary with your cream, milk, and sugar to impart the flavor.
1 1/2 cups whole milk
1 1/3 cups heavy cream
1/2 cup sugar
6 eggs yolks
2-3 springs of rosemary (about 1/3 cup, loosely packed)
Combine milk, heavy cream, and sugar in a medium saucepan over medium heat. In a separate bowl, whip together the egg yolks. Just as the cream and milk begin to simmer around the edge of the saucepan, turn off the heat. Add the rosemary, cover the saucepan, and let it steep for 20 minutes. Strain the rosemary out, and put the saucepan back on the stove over medium heat. When the milk and cream begin to reach a simmer again, gradually add about half of the liquid into the bowl with the egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove the custard from the heat and pour into a separate bowl. Cool in the refrigerator for several hours or using an ice bath. Once the custard is cold, pour it in the ice cream maker and churn.