Honey Rosemary Ice Cream

As my friend Matt once so poignantly reminded me, there are steps to things. And, steps are important. So, in honor of that conversation, I’ve put together this little montage of the steps it takes to make honey rosemary ice cream. This is a decadent, tantalizing recipe…so enjoy. I highly recommend trying it yourself.

First, you’ll want to mix the cream, milk, honey, and rosemary together in a medium-sized saucepan.

Then, heat the milk and honey mixture gently over medium heat until small bubbles start to form around the edge of the pan. Remove from heat, cover, and let it steep for at least 30 minutes. This way, the rosemary flavor really infuses into the milk.

Whisk eggs and sea salt together. Discard the rosemary from the saucepan and bring the mixture to a simmer again. Remove from heat.

Slowly, add some of the cream into the egg mixture. This is done so that you do not cook the eggs by adding them all at once to the hot milk. Whisk as you go. Once the two mixtures are about the same temperature, pour it all back into the saucepan.

Heat mixture over medium heat until the custard is thick enough to coat the back of a wooden spoon. You should be able to draw a horizontal line through the custard that holds for a few moments. If you draw and the custard starts dripping over the line immediately, keep heating. The temperature will probably read between 165 and 170 F on your thermometer. Just make sure you don’t boil it.

Strain the mixture into a medium bowl and place this bowl in a larger bowl filled with ice water. Let the mixture stay in this ice bath until it has cooled (approximately 10-30 minutes).

Now, place some plastic wrap directly onto the custard and place it in the fridge for at least four hours. I usually let it refridgerate overnight if I can.

4 hours later, or the next morning, transfer the custard to an ice cream maker following the manufacturer’s instructions.

Or, rather, actually into the ice cream maker.

Then, transfer it to a freezeproof container and put it in the freezer so it becomes firm. This takes at least 4 hours.

Eat!

Ingredients (from Bon Appetit):