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    You are in: Home / Recipes / Rosemary Ice Cream Recipe
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    Rosemary Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    Simonich's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put cream and half and half and rosemary in a saucepan.
    2. 2
      Heat until it begins to boil, take off the Heat and let sit for 15 minute.
    3. 3
      In the meantime wisk vanilla, sugar, honey, and sugar in a bowl.
    4. 4
      After the 15 minute add honey mixture back into the rosemary and cream.
    5. 5
      Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
    6. 6
      DO NOT LET IT EXCEDE 170 DEGREES OR EGGS WILL SCRAMBLE.
    7. 7
      Strain for rosmary sprigs.
    8. 8
      Chill before freezing in an ice cream maker.
    9. 9
      Freeze according to manufacturer's instructions.

    Ratings & Reviews:

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    Nutritional Facts for Rosemary Ice Cream

    Serving Size: 1 (84 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.5
     
    Calories from Fat 301
    69%
    Total Fat 33.4 g
    51%
    Saturated Fat 19.6 g
    98%
    Cholesterol 313.6 mg
    104%
    Sodium 56.8 mg
    2%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 0.0 g
    0%
    Sugars 25.1 g
    100%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    rosemary sprigs

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