Rosemary Ice Cream

Prep Time 15

Cook Time 16

Cooling Time 6

Total Time 6 31

Servings

Calories 391

Put a medium pot over medium heat. Add half of the heavy whipping cream, the sugar, and the whole rosemary springs.
Cut the vanilla bean in half and use the edge of a knive or spoon to scrape out the inside bit. Add the part you just scraped out to the pot.
Cook while slowly stirring constantly for about 6 minutes. The sugar should dissolve and the cream will begin to simmer. Turn heat down to low before it boils.
Add the rest of the heavy whipping cream and the milk. Allow to simmer for 10 minutes, still stirring frequently. Do not let it boil. Remove from heat and transfer to a bowl.
Cover and put in the fridge for a minimum of 2 hours. Before taking out of the fridge, make sure the mixture is cold. The longer you leave in the fridge, the better the flavor becomes and the more effectively it turns into ice cream.
After the milk mixture has fully steeped and cooled in the fridge, take it out and strain to remove the rosemary springs and any skin that may have formed.
Pour it into your ice cream machine and follow the manufacturer’s instructions. It will probably take several hours.
Once the mixture has thickened enough, you can serve it immediately or, if you prefer a harder ice cream, scoop it into a safe container and leave it in the freezer for a few more hours.
Enjoy!