Rosemary Honey Ice Cream Recipes

HONEY ROSEMARY SNACK MIX

Steps:

• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
• Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

ROSEMARY HONEY ICE CREAM RECIPE

Steps:

• 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.
• 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.
• Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer.
• Strain through a fine sieve set over another bowl and let cool completely.
• Freeze the custard in an ice cream machine according to manufacturer's direction.

HONEY ICE CREAM

Steps:

• Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil.
• Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).
• Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.

HONEY-ROSEMARY ICE CREAM

Steps:

• Combine cream, milk, honey, and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from heat; cover and let steep 30 minutes. Discard rosemary. Return cream mixture to simmer; remove from heat.
• Whisk yolks and sea salt in medium bowl. Gradually add hot cream mixture; whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 165°F to 170°F, 4 to 5 minutes (do not boil). Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes. Remove bowl from ice and water. Cover custard with plastic wrap and chill at least 4 hours.
• Transfer custard to ice cream maker and follow manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 4 hours. DO AHEAD: can be made 4 days ahead. Keep frozen.

ROSEMARY ICE CREAM

Steps:

• Put cream and half and half and rosemary in a saucepan.
• Heat until it begins to boil, take off the Heat and let sit for 15 minute.
• In the meantime whisk eggs, vanilla, sugar, honey, and sugar in a bowl.
• After the 15 minute, add part of the warm cream mixture to the egg mixture to temper. Then add tempered honey mixture back into the rosemary and cream.
• Heat on med-low heat until it reaches 165 degrees (add food dye if you wish).
• DO NOT LET IT EXCEED 170 DEGREES OR EGGS WILL SCRAMBLE.
• Strain for rosemary sprigs.
• Chill before freezing in an ice cream maker.
• Freeze according to manufacturer's instructions.