Honey Rosemary Ice Cream

Add whole milk and heavy cream to a bowl. (I personally use my liquid measuring cup.) Microwave for 1 minute. Add the rosemary sprigs and steep for 10 minutes.

Combine egg yolks, honey, and granulated sugar in a small bowl. Whisk until a smooth, yellow consistency forms (~30 seconds).

Next, add the whole milk, heavy cream, and rosemary from step 1 to a sauce pan. Heat until smoke begins coming off the liquid. Turn off the heat.

Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with hot cream.

Add the vanilla extract.

Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn’t break. Take the cream off the heat.

Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream. Make sure to take out the rosemary sprig from this step.

Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 20-30 minutes.

Pour the cream into an ice cream maker and churn for 15-20 minutes. The resulting ice cream should be slightly harder than soft serve.

Spoon the ice cream into a freezer safe container and freeze overnight.