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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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! Ingredients:
1 cup heavy cream |
1 cup half-and-half cream |
8 -12 rosemary sprigs |
4 large egg yolks (three works too) |
1/3 cup honey |
1 1/2 teaspoons sugar |
1 teaspoon vanilla |
2 -3 drops green food coloring (optional) |
Directions:
1. Put cream and half and half and rosemary in a saucepan.
2. Heat until it begins to boil, take off the Heat and let sit for 15 minute.
3. In the meantime wisk vanilla, sugar, honey, and sugar in a bowl.
4. After the 15 minute add honey mixture back into the rosemary and cream.
5. Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
6. DO NOT LET IT EXCEDE 170 DEGREES OR EGGS WILL SCRAMBLE.
7. Strain for rosmary sprigs.
8. Chill before freezing in an ice cream maker.
9. Freeze according to manufacturer's instructions.
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