Rosemary-Infused Ice Cream: A Unique Spring Treat

Your guests are unlikely to guess the presence of rosemary in the composition. An early and warm spring in central Russia has awakened in me the desire to make my favorite dessert, which I try not to eat during the cold season — ice cream. Last year I appreciated how delicious it can be when prepared at home. And over the short winter, I collected a lot of interesting recipes that I will try to implement this year. And the first among them is ice cream with rosemary. The taste surprised and amazed me: the sweetness of sugar and a light pine aroma. Youʼve definitely never tried anything like this!
cook time: 5h
Owen Truitt
Rosemary-Infused Ice Cream: A Unique Spring Treat

Nutrition Facts (per serving)

214
Calories
12g
Fat
22g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Sugar 115 g
Milk 200 ml
Egg yolks 3 pc
Sour cream (fat) 300 g
Rosemary (4 branches) 20 g
Brown sugar (reed, no need to add) 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To make rosemary ice cream we will need: fresh rosemary sprigs, sour cream, milk, sugar, brown (cane) sugar, yolks.

Step 2

Step 2
Pour milk into a saucepan and add rosemary sprigs. Bring milk to a boil and immediately remove from heat.

Step 3

Step 3
Cover the pan with a lid and refrigerate the milk for 30 minutes. Then put the milk back on the fire and bring to a boil again. Then cool again. Repeat the boiling-cooling process again. This is necessary, rosemary gave its aroma and taste to milk.

Step 4

Step 4
After the milk has cooled for the third time, you need to strain it and heat it over low heat.

Step 5

Step 5
Meanwhile, beat the yolks with sugar and brown sugar until fluffy. I made a smaller portion, so I only used 2 yolks.

Step 6

Step 6
Without ceasing to beat, pour hot milk into the yolks in a thin stream.

Step 7

Step 7
Pour the mixture back into the saucepan and cook, stirring constantly, over low heat until thickened. At the same time, try not to bring the mixture to a boil.

Step 8

Step 8
Rub the cream through a sieve and cool to room temperature. I didn’t put it through a sieve, as the cream turned out perfect — no lumps.

Step 9

Step 9
Add sour cream to the cooled cream and stir.

Step 10

Step 10
Transfer the mixture into a container and put it in the refrigerator for 2 hours. Then put it in the freezer for another 1 hour. When serving, you can sprinkle the ice cream with cane sugar and garnish with sprigs of rosemary.

Additional rubrics

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