We are big ice cream fanatics in our household. My son has 2 ice cream machines and the metal compartment takes up a lot of space in our freezer, which is usually fine but over Christmas becomes an issue. It is worth it however when you make your own ice cream and this recipe was made so much simpler as I was generously gifted a Magimix Gelato Expert Machine, which has the freezer unit actually installed into the machine, so Trah La... more space in the freezer for me and for my son to store new ice creams, gelatos and granita Flavours.
You may find it unusual to use Rosemary in a dessert, but I can assure you that this ice cream is absolutely delicious. The herb has a fragrance which does not overpower and is used to infuse the milk and cream custard mixture and then removed. It adds a depth to the creamy richness of the ice cream which is made with an egg yolk custard base.
It is necessary to chill the mixture and put the ingredients as cold as possible into the churner, much better than watching television as your ice cream is churned very quickly to a beautiful consistency in front of your very eyes. And yes, you will find it very hard not to eat it immediately.
I combined the ice cream with a Rosemary & Lemon Granita and my Rosemary Shortbread biscuits, adding sharpness with the cloud like Granita and a biscuit crumb. All of which went down very well with my guests and taster panel of kind neighbours.
Ingredients
100g Caster Sugar
5 Egg Yolks
300ml Whole Milk
300ml Double Cream
3 bushy long Rosemary sprigs
Pinch of Sea Salt
Icing Sugar to decorate
Fresh small Rosemary sprigs to decorate afterwards
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 thickened 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.
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.
When ready, stir the cooled Rosemary infused custard and combine into the ice cream machine for churning to make ice cream. If you do not have an Ice Cream machine then place in the freezer and take out every 4 hours and turn the mixture over to ensure the mixture remains creamily frozen to the correct texture.
Serve the ice cream on its own or with the Rosemary Granita recipes and Rosemary biscuit. I recommend breaking the biscuits up to use as a crunch into the ice cream, If using fresh Rosemary Sprigs decorations as pictured, place these upside down and sprinkle with icing sugar ensuring these fresh Rosemary Sprigs are for decoration only.
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