Rosemary Honey Ice Cream Recipe

Recipe by Busters friend
READY IN: 8hrs 30mins




  • 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.