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“From Charlie Trotter's Restaurant, Chicago, Illinois via About.com "The minty and woodsy flavor of rosemary shines in this easy ice cream sweetened with honey." I've got a ginormous rosemary bush out back that is ready for a trim! Prep time includes chilling time. Cook time does not include freezing in ice cream maker. Makes enough custard for 2 batches of ice cream using my little Cuisinart machine.”
READY IN:
8hrs 30mins
YIELD:
1 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let cream mixture stand for 15 minutes.
  2. In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan.
  3. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
  4. Strain through a fine sieve set over another bowl and let cool completely.
  5. Freeze the custard in an ice cream machine according to manufacturer's direction.

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