Rosemary-lemon ice cream
Another ice cream experiment, inspired by an old comic of mine with interest revitalized by Brian David Gilbert’s ice cream video.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 large sprig of rosemary, finely chopped
- a large pinch of salt
- 2 whole eggs
- ½ cup sugar
- 2 medium or 1 large lemon, zested and juiced
Instructions
- In a saucepan, combine the heavy cream, milk, rosemary, and salt, and heat on medium-low, to bring it to a temperature around 185-205°F (85-95°C); basically a gentle simmer, but not boiling
- Meanwhile, in a stand mixer, combine the eggs and sugar, and whip at high speed until light and fluffy
- Add the finely-chopped zest and the juice of the lemon(s) to the eggs and continue to whip
- Slow down the mixer, and slowly stream the milk in, bringing the eggs up to temperature while avoiding them curdling
- Cover and chill for at least a few hours (overnight is better)
- When chilled, churn according to your ice cream maker’s instructions
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