• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Therapy logo
  • About Me
    • Work With Me
    • Contact
    • Disclaimer
  • Subscribe
  • Recipes
    • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Drinks
    • Main Dishes
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork
      • Tofu
    • Noodle Bowls & Soups
    • Side Dishes
    • Salads
    • Dips & Sauces
    • Sweets & Desserts
      • Bars & Brownies
      • Cakes
      • Candy & Confectionary
      • Cookies
      • Curds & Custards
      • Donuts
      • Ice Cream
      • Mochi
      • Pies & Tarts
  • Restaurant Guides
  • Nav Social Menu

    • Instagram
    • Pinterest

Home » Recipes » Ice Cream

Jul 12, 2021(updated Jun 7, 2022)

Honey Rosemary Ice Cream

4.85 from 13 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

Did you make this dish?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

honey rosemary ice cream

Honey Rosemary Ice Cream

Becca Du
An amazing recipe for ice cream with honey and rosemary flavors.
4.85 from 13 votes
Print Recipe Pin Recipe
Prep Time 50 mins
Cook Time 20 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!
If you love this post, share it!
  522    
Summer

Reader Interactions

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

Lunar New Year 2023

Featured recipes for lunar new year 2023

Never Miss A Post!

Subscribe to get monthly doses of cooking inspiration and foodie goodness in our inbox.

Winter Soups

vietnamese chicken tomato soup

Vietnamese Chicken Tomato Soup

pho recipe

Traditional Vietnamese Beef Pho (Pho Bo)

Ragu ga in a bowl with a spoon in the stew.

Ragu Ga (Vietnamese Chicken Ragu)

Search

Footer

Privacy Policy · Terms & Conditions · All Rights Reserved

Copyright © 2023 · Cooking Therapy