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Rosemary Ice Cream

3 egg yolks
½ cup granulated sugar
1 Tbsp. brown sugar
2 cups half-and-half
1½ Tbsp. The Spice Hunter Mediterranean Rosemary

In a bowl, whisk yolks with granulated sugar and brown sugar until thickened and pale yellow. Set aside. In a medium saucepan over medium-low heat, bring half-and-half, milk, and rosemary to a simmer. Simmer, stirring occasionally, for 15 minutes. Discard rosemary. Gradually whisk hot cream mixture into egg mixture. Scrape mixture into saucepan. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Do not let boil. Strain into a clean, large bowl. Let cool to room temperature. Cover and refrigerate until cold. Stir cream mixture. Transfer to an ice cream maker; freeze according to manufacturer's directions. Adapted from 125 Best Ice Cream Recipes by Marilyn Linton and Tanya Linton