For me, ice cream is a year-round commitment. To the people who stop eating ice cream in the winter: you are weak and natural selection is coming for you. However, it does feel slightly wrong to be cuddled next to the fire with a bowl of lemon sorbet. So instead of stopping ice cream consumption altogether because it feels “wrong,” I thought it would be best to just adjust the flavor so it feels more winter-y.
Here’s my recipe for rosemary (infused) caramel ice cream. It’s almost like warm ice cream because of the flavor (don’t actually eat it warm). This recipe is for one pint, but I won’t judge you if you double/triple/quadruple the serving size. Enjoy!
Make the ice cream
- 6-8 sprigs rosemary
- 3 large egg yolks
- 1 cup whole milk
- 1 cup caramel sauce (recipe below)
- 2 c heavy cream
- In a small saucepan, heat milk until it begins to bubble at the edges. Add rosemary and let simmer for a minute. Remove from heat, cover, and let steep for 10-15 minutes.
- In a saucepan, whisk egg yolks and sugar until pale yellow. Slowly whisk in the milk and stir constantly over low heat until the mixture can coat a wooden spoon.
- Stir in caramel. Chill the mixture until cold (1-2 hours).
- Add heavy cream and churn in an ice cream maker. Transfer to a container and freeze until firm.
Caramel sauce: dissolve 1 cup of sugar in 5 tbsp of water in a small saucepan over medium heat. Let cook, swirling the pot occasionally, until the caramel is amber. Remove from heat and add 1/3 cup cold butter. Stir in 1/2 cup heavy cream. Refrigerate until cool.
Enjoy! <3, B