Honey & Rosemary Ice-Cream
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.
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.
Honey & Rosemary Ice-Cream
• 2 cups heavy whipping cream
• 1 cup whole milk
• 2/3 cup honey or maple syrup (to taste)
• 5 large egg yolks
• pinch of fine sea salt
• swirl of rosemary oil (toothpick method)
1. In large saucepan combine cream, milk and honey and stir over medium heat until small bubbles form around the edges of pan. Then remove from heat. Whisk egg yolks in a large heat proof bowl and gradually whisk into the hot cream mixture until blended creating a custard. You must continually whisk, or you could cook/scramble the egg yolks.
2. Return the custard to same saucepan and stir over medium-low heat (do not boil) until custard thickens slightly and coats the back of spoon when a finger is drawn across. Then strain the custard into a medium bowl. Set bowl over an ice bath (larger bowl filled with ice and water) for approx. 10 minutes to chill and stir occasionally. Remove custard bowl from the ice bath. Then, using the toothpick method, swirl in a little rosemary oil, taste and repeat, if desired. Cover custard mixture and chill for at least 4 hours.
3. Transfer custard mixture to an ice cream machine and follow manufacturer's instructions. Transfer ice cream to a container, cover and freeze until firm for at least 4 hours or serve as soft serve immediately. Ice cream can be made up to 5 days ahead when kept frozen. Enjoy!
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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: