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A delicious honey flavoured vanilla ice-cream with a refreshing hint of rosemary. Summer would not be the same without ice-cream!

I like to make my ice cream at least 1 day ahead so it has time to set in the freezer. Try drizzling over a little honey and toasted or raw chopped walnuts or almonds when serving. This is a basic ice cream recipe and you can use it with different oils too like a swirl of lavender oil or a few drops of lemon or orange oil. Have fun discovering your favourite flavours.

NOTE: You can substitute coconut cream and coconut milk, in place of the cream and milk to make a vegan friendly ice cream.

Chef Kate TIP:  Make sure you freeze the bowl of your ice cream maker at least 2 days ahead before making the ice cream. I suggest chilling the ice cream 3 – 4 hours to make sure it is set. However, you can serve it immediately, but it will be soft.

Toothpick Method:
Dip a clean toothpick in your oil bottle and swirl it around a little to coat with oil then swirl the toothpick into the custard. Gently stir the custard to incorporate the oil, taste and repeat if desired with a clean toothpick.

If you’re pressed for time you can use vanilla ice cream, softened slightly and then swirl in rosemary oil using the toothpick method, mix well and place back in the freezer to set for an hour.

You may also like to try Chef Kate’s Mini Pavlovas with Tangerine Cream! The Tangerine adds a lovely citrus burst to the cream.

Let us know your favourite culinary oil recipe in the comments below: