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    Home » Recipes » Ice Cream
    Jul 12, 2021(updated Jun 7, 2022)

    Honey Rosemary Ice Cream

    4.86 from 14 votes

    4 Comments

    by Becca Du

    Jump to Recipe Print Recipe
    honey rosemary ice cream

    I was going to make a different dessert, but I went to this ice cream place last week with a friend where I had honey rosemary ice cream. I loved it so much I knew I had to make it! It doesn’t seem like this flavor combo should work but it does! The rosemary balances out the sweetness from the honey and sugar really well. And it just tastes different! I don’t think everyone will like this flavor, but I definitely think it’s worth trying.

    steeping the rosemary

    Ingredients, Substitutions & Adjustments

    • Honey – Adds a bit of the sweetness to the ice cream. Because I used honey in this recipe, I reduced the amount of sugar by half.
    • Rosemary – Adds the yummy rosemary flavor to the ice cream.
    • Whole milk & Heavy Cream – Adds creaminess and richness to the ice cream.
    • Vanilla extract – Adds flavor to the ice cream. You can substitute with an equal amount of vanilla paste or 1 vanilla bean. I highly recommend vanilla paste for better flavor.
    • Egg yolks – Egg yolks add richness and creaminess to the ice cream.
    • Sugar – White sugar adds sweetness to this recipe.
    ingredients

    Making my honey rosemary ice cream

    Add whole milk and heavy cream to a bowl. (I personally used my liquid measuring cup.) Microwave for 1 minute. Add the rosemary sprigs and steep for 10 minutes. Combine egg yolks, honey, and granulated sugar in a small bowl. Whisk until a smooth, yellow consistency forms (~30 seconds). Next, add the whole milk, heavy cream, and rosemary from step 1 to a sauce pan. Heat until smoke begins coming off the liquid. Turn off the heat. Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with hot cream. Add the vanilla extract.

    Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn’t break. Take the cream off the heat. Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream. Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 20-30 minutes. Pour the cream into an ice cream maker and churn for 15-20 minutes. The resulting ice cream should be slightly harder than soft serve. Spoon the ice cream into a freezer safe container and freeze overnight.

    mixing the sugar and egg yolks
    ice cream base

    Tips on how to make the perfect honey rosemary ice cream

    Temper your eggs

    Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.

    Make sure your cream is cold before churning

    You will get better results if your cream is cold. Put your finished cream into the refrigerator for 20-30 minutes to cool it down before adding it to the ice cream machine.

    Be careful not to over churn

    The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.

    Getting the right amount of rosemary flavor

    Rosemary is a very strong flavor, and not every rosemary sprig is made the same. The ones I had had a pretty mild flavor because I think they were a little old. That’s why I steeped them before I started making the ice cream base. However, if you want a slightly less intense rosemary flavor and/or your rosemary has more flavor, add them to the cream while you are making your base. Essentially skip step 1 in the directions. Also, taste your cream to make sure the rosemary flavor is strong enough for you.

    honey rosemary ice cream

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    honey rosemary ice cream

    Honey Rosemary Ice Cream

    Becca Du
    An amazing recipe for ice cream with honey and rosemary flavors.
    4.86 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 50 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 people
    Calories 287 kcal

    Equipment

    • Candy Thermometer
    • Ice Cream Container
    • Ice Cream Machine
    • Ice Cream Scoop

    Ingredients
     
     

    • 1 cup whole milk
    • 1 cup heavy cream
    • 2 sprigs rosemary
    • 5 egg yolks
    • ¼ cup honey
    • ¼ cup granulated sugar
    • 1 tsp vanilla extract

    Instructions
     

    • Add whole milk and heavy cream to a bowl. (I personally use my liquid measuring cup.) Microwave for 1 minute. Add the rosemary sprigs and steep for 10 minutes.
    • Combine egg yolks, honey, and granulated sugar in a small bowl. Whisk until a smooth, yellow consistency forms (~30 seconds).
    • Next, add the whole milk, heavy cream, and rosemary from step 1 to a sauce pan. Heat until smoke begins coming off the liquid. Turn off the heat.
    • Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform yellow color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with hot cream.
    • Add the vanilla extract.
    • Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn’t break. Take the cream off the heat.
    • Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream. Make sure to take out the rosemary sprig from this step.
    • Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 20-30 minutes.
    • Pour the cream into an ice cream maker and churn for 15-20 minutes. The resulting ice cream should be slightly harder than soft serve.
    • Spoon the ice cream into a freezer safe container and freeze overnight.

    Notes

    Rosemary is a very strong flavor, and not every rosemary sprig is made the same. The ones I got had a pretty mild flavor because I think they were a little old. That’s why I steeped them before I started making the ice cream base. However, if you want a slightly less intense rosemary flavor and/or your rosemary has more flavor, add them to the cream while you are making your base. Essentially skip step 1 in the directions. Also, taste your cream as your are making your base to make sure the rosemary flavor is strong enough for you.

    Nutrition

    Calories: 287kcalCarbohydrates: 24gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 221mgSodium: 40mgPotassium: 109mgFiber: 1gSugar: 22gVitamin A: 866IUVitamin C: 1mgCalcium: 93mgIron: 1mg
    Keyword honey rosemary ice cream
    Tried this recipe?Let us know how it was!
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    Comments

    1. Kimberly Marin says

      December 12, 2021 at 1:21 pm

      5 stars
      wow! this was absolutely divine! we like a stronger rosemary flavor so i steeped a bit longer and next time i may reduce the sugar a bit because it was super sweet. but 5 star all the way! i also want to add some fresh cranberry sauce as a mix in next time.

      Reply
      • Becca says

        December 13, 2021 at 11:37 am

        Ohhh the cranberry sauce sounds amazing!! Thank you so much for trying the recipe!

        Reply
    2. Morgyn says

      May 16, 2022 at 10:32 pm

      5 stars
      The two people I made this for summed it up upon tasting: “holy s**t!” This was a delicious recipe – and worked so well 🙂 I used a local champion honey and homegrown rosemary and the flavour was delightful. Served with an apple cake but also great solo. Will make again!

      Reply
      • Becca Du says

        May 17, 2022 at 8:30 am

        Thank you so much for making this recipe! I love that you used local ingredients! Please share a picture next time you make it 🙂

        Reply

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