Rosemary ice cream
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
6 people
100 g sugar
5 egg yolks
300 ml full fat milk
300 ml double cream
3 sprigs rosemary
1 pinch salt
1 tbsp icing sugar
Associated products
RECIPE STEPS
1
For the egg custard mix - Beat the egg yolks and sugar until smooth in a separate bowl, but ensuring the mixture is not too frothy. Measure the cream and milk and put into a saucepan along with the Rosemary Sprigs. Bring the milk and cream mixture to the boil from a simmer and then take off the heat. Leaving the Rosemary Sprigs in, pour the milk/cream mixture slowly to the creamed egg sugar mixture until all has been combined. Pour back into the saucepan. Simmer with the sprigs for 10 minutes until the whole mixture has thickend and looks like custard coating the back of a wooden spoon. The temperature should be around 70C/158F. When the mixture has thickened, take it off the heat and strain through a sieve. Discard the Rosemary Sprigs at this point.
- 100 g sugar
- 5 egg yolks
- 300 ml full fat milk
- 300 ml double cream
- 3 sprigs rosemary
2
Pour the mixture into a container and place in the fridge to cool, ensuring you use clingfilm directly over the top of the mixture so a skin cannot form.
3
When ready, stir the cooled Rosemary infused custard and combine into the Magimix Gelato Expert machine for churning to make ice cream.
4
Serve on its own or with the Rosemary Granita recipes and Rosemary biscuit or on its own. You can break the biscuits up to use as a crunch into the ice cream and if using fresh Rosemary Sprigs sprinkle with icing sugar ensuring these fresh Rosemary Sprigs are for decoration only.
Recipes submitted by consumers are not tested by Magimix.
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