Rosemary Caramel Ice Cream

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!

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Make the ice cream

Ingredients:

  • 6-8 sprigs rosemary
  • 3 large egg yolks
  • 1 cup whole milk
  • 1 cup caramel sauce (recipe below)
  • 2 c heavy cream
  1. 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.
  2. 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.
  3. Stir in caramel. Chill the mixture until cold (1-2 hours).
  4. 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

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