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.

• Ready In: 8 hrs 30 mins
• Yields: 1 1/2 quarts

Ingredients

• 2  cups heavy cream
• 2  cups half-and-half
• 36  fresh rosemary sprigs
• 8  large  egg yolks
• 2⁄3 cup honey
• 1  tablespoon sugar

Directions

1. 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.
2. 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.
3. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
4. Strain through a fine sieve set over another bowl and let cool completely.
5. Freeze the custard in an ice cream machine according to manufacturer's direction.