Is it ever going to stop snowing?? Or when I couldn’t find anything to wear the other day did I just enter into Narnia…I guess this was the PERFECT day for my new ice cream maker to arrive. That’s right kids, I said it. Ice Cream Maker!! I couldn’t be happier than a fat could who loves, well, ice cream! I know it’s cold out…by I figure by the time Spring rolls around (remember sunshine) I’ll be making the best frozen custard around town.
I’m thinking for my first recipe I’m going to try this Honey Rosemary ice cream I found in saveuor magazine
- 2 cups heavy cream
- 2 cups half and half
- 32 to 42 rosemary sprigs
- 8 large egg yolks
- 2/3 cup honey
- 1 Tablespoon sugar
In heavy saucepan combine the cream, half and half, and the rosemary. Bring mixture just to a boil and remove the pan from heat. Let mixture stand for 15 minutes.
In a bowl, whisk together the egg yolks, honey, and sugar. Add the cream mixture in a stream, whisking, and pour the mixture back into pan. Cook the custard over moderately low heat, stirring until it registers 170 degrees F on a candy thermometer. Strain through a fine sieve set over another bowl and let cool completely.
Freeze the custard in an ice cream machine according to manufacturer’s direction.
Makes about 1-1/2 quarts