Rosemary Ice Cream
I know, this sounds a little weird right?
But just go with me on this one. Don’t run away quite yet. At least let me explain myself. Try to convince you to give this a shot.
So remember when I told you about my trip to Asheville during the summer? While there we ate at a ton ton ton of great places. I would never be able to pick a favorite overall, but for dessert? It was veryyyy unexpectedly a rosemary ice cream that my husband ordered at this awesome tapas bar, Curate.
I will admit, when he ordered it, I pretty much looked at him like he had four heads and smugly patted myself on the back for not making such a stupid decision for dessert (I’m pretty sure I went with some kind of cake, which was also delicious, but that’s neither here nor there).
Anyway. The desserts arrive. And I end up eating my words.
His rosemary craziness won.
And I fought him for every last bite. Of his dessert.
So this ice cream. I’m telling you, just give it a shot. The first bite will sort of take you by surprise, but after that? You’ll quickly decide that it’s whoa baby good. I am fully planning on making a batch to serve on Thanksgiving day.
It’s still sweet and creamy. So have no fear. I used my favorite vanilla ice cream base and switched it up by subbing in brown sugar for the normal granulated sugar. Fresh rosemary is then steeped in the mixture, before you churn it in an ice cream maker.
You can grab a spoon and eat it straight from the machine all soft serve-like, or be a little more civilized and let it harden up a bit in the freezer before scooping it into an actual bowl.
I did both. You should too.
Yield: about 1 quart
Rosemary Ice Cream
Prep Time:6 hours
Cook Time:20 minutes
Total Time:6 hours 20 minutes
Recipe for rosemary ice cream. A creamy, sweet vanilla ice cream base infused with fresh rosemary!
- 2 cups heavy cream, divided
- ¾ cup loosely packed light brown sugar
- pinch of salt
- 3 (about 6 inch) sprigs fresh rosemary
- 1 cup whole milk
- 1 ½ teaspoons vanilla extract
- In a medium saucepan, add 1 cup of the heavy cream, the sugar, salt and rosemary sprigs (leaving the whole sprigs intact). Set the pan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Let the mixture just barely start to simmer around the edges then immediately remove from the heat. Stir in the remaining cup of cream, the milk and vanilla extract.
- Refrigerate the mixture for about 6 hours (this gives the rosemary time to steep and infuse).
- Remove the rosemary springs and then freeze the mixture in an ice cream maker according to the manufacturer’s directions.