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Desserts

Maple Rosemary Ice Cream

Maple Rosemary Ice Cream

[Photograph: Max Falkowitz]

Use grade B maple syrup if you can; it has a more pronounced flavor that stands up to ice cream all the more. Serve this with warm pears (poached, caramelized, or in cobbler) and some toasted pecans.

Maple Rosemary Ice Cream

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About This Recipe

Yield:8 to 10 (makes 1 quart)
Active time:1 hour
Total time:1 hour, plus an overnight chill
Special equipment:ice cream maker
This recipe appears in: Scooped: Maple Rosemary Ice Cream

Ingredients

  • 3 cups half and half
  • 3 sprigs rosemary
  • 6 egg yolks
  • 1 cup maple syrup
  • 1 teaspoon kosher salt

Procedures

  1. 1

    In a medium saucepan, heat half and half to a bare simmer and add rosemary. Cook on lowest possible heat for 20 minutes, covered, stirring bottom occasionally. Remove rosemary.

  2. 2

    Combine egg yolks and maple syrup in a bowl and whisk until very well combined. Slowly add about 1/3 of dairy to bowl, one ladleful at a time, whisking constantly. Then transfer yolk mixture back to pot and whisk to combine.

  3. 3

    Cook custard on medium low heat, whisking frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Add salt to taste, then strain into a container to chill overnight in refrigerator.

  4. 4

    The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer for several hours so it can harden.

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