Honey-Rosemary Ice Cream
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- 2 cups heavy whipping cream
- 1 6-inch-long fresh rosemary sprig
- Large pinch of fine sea salt
Combine cream, milk, honey, and rosemary in large saucepan. Stir over medium heat until small bubbles form around edges of pan. Remove from heat; cover and let steep 30 minutes. Discard rosemary. Return cream mixture to simmer; remove from heat.
Whisk yolks and sea salt in medium bowl. Gradually add hot cream mixture; whisk until blended. Return custard to same saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 165°F to 170°F, 4 to 5 minutes (do not boil). Strain into medium bowl. Set bowl over larger bowl filled with ice and water; stir occasionally until cool, about 10 minutes. Remove bowl from ice and water. Cover custard with plastic wrap and chill at least 4 hours.
Transfer custard to ice cream maker and follow manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 4 hours. DO AHEAD Can be made 4 days ahead. Keep frozen.
Nutritional Content1/2 cup contains: Calories (kcal) 275.6 %Calories from Fat 68.0 Fat (g) 20.8 Saturated Fat (g) 12.3 Cholesterol (mg) 173.1 Carbohydrates (g) 21.0 Dietary Fiber (g) 0.0 Total Sugars (g) 18.3 Net Carbs (g) 21.0 Protein (g) 3.3 Sodium (mg) 35.8Reviews Section
Honey-Rosemary Ice Cream - Recipes
I happen to have some very delicious honey and with all the great fruit in abundance right now I thought it would be a very good time to make some honey ice cream. And since I love honey and rosemary together, I threw some into the batch.
I keep the mixture simple to make by eliminating eggs and the need to cook a custard. The result is a soft and delicious ice cream with a clean bright flavor that can be matched with all kinds of fruit and all sorts of cookies from graham crackers and chocolate wafers to pain d’amande and pine nut cookies. Not to mention madeleines!
- When I refer to "rosemary sprigs" in the recipe, I mean a sprig like those in the photo. Each one is about 4” long, so the recommended amount would be about 6” of rosemary sprig. This doesn’t need to be precise since you’ll be tasting for strength during the steeping period. The sprigs are steeped whole no need to chop or mince.
- This ice cream would be great with any stone fruit, figs, pears, oranges or blackberries.
2 C heavy cream
1 C whole milk
1/2 C honey
1/4 C sugar
pinch of salt
1 1/2 sprigs of rosemary
Pour the cream and milk into a saucepan and add the honey, sugar and salt. Simmer over medium low heat until the sugar and honey are fully dissolved. Remove from heat and add the rosemary sprigs. Cover and steep for about 20 minutes to a half hour, tasting every 10 minutes for strength. When you have the right flavor, remove the rosemary sprigs and pour the mixture into an airtight container. Chill thoroughly, preferably overnight.
Freeze the mixture in your ice cream maker. Pour into a clean airtight container, press a piece of plastic wrap on the surface and cover with the lid. Place in your freezer to firm up.
How to make Mascarpone Ice Cream
This Mascarpone Ice Cream recipe is made with a custard base, which uses egg yolks to thicken. The mascarpone cheese and the egg custard both contribute to this ice cream’s silky, luscious, and extremely rich taste.
Mascarpone Ice Cream Process Photos Step 1 – 9
- In the bowl of a stand mixer, add 4 egg yolks.
- Turn the mixer on low speed and slowly addsugar while beating.
- Continue beating until the mixture is creamy and light in color. When you lift the whisk up, it should fall off the whisk slowly in a thick stream.
- Heat the milk in a saucepan over medium heat until simmering and temper it into the egg mixture.
What is tempering and how do I use it for ice cream making?
When making ice cream, you’ll need to add hot milk or cream to a room temperature egg mixture. In order to avoid cooking the egg immediately, you’ll need to temper it.
Tempering means adding a very small amount of hot liquid to the egg mixture, while whisking, to slowly heat it up. Continue adding just a little bit of hot liquid, a few tablespoons at a time, until about half of the hot liquid has been incorporated. At this point, the temperature of the mixture would have been warm enough that you can pour in the rest of the hot liquid without cooking the egg.
- Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F – 180°F. I use a candy thermometer to monitor. This will take approximately 3 – 4 minutes.
- Take the custard off the heat. It should coat the back of a spoon, and not run off when you swipe your finger across the middle.
- Add the room temperature mascarpone to the hot custard mixture.
- Add corn syrup, lemon juice, vanilla extract and a pinch of salt to the hot custard mixture.
- Stir until completely dissolved and allow to cool to room temperature uncovered. Refrigerate overnight or until cold enough to use in an ice cream maker.
Do I have to refrigerate my ice cream base overnight?
Not necessarily, as long as you are able to cool your ice cream base to 39°F, the same temperature as a refrigerated base, you are welcome to churn it the same day.
Mascarpone Ice Cream Process Photos Step 10 – 12
- Add cold custard mixture to an ice cream maker. I use my KitchenAid ice cream maker attachment. If you don’t have a KitchenAid mixer, there are a variety of ice cream makers you can purchase.
- Churn according to manufacturer’s directions. I churn mine for 15 minutes.
- When finished, it will be of soft serve consistency. Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.
How to store Mascarpone Ice Cream
Store churned ice cream in an airtight container in the freezer. You can layer a piece of plastic wrap right on the surface of the ice cream to prevent ice forming on the surface and to keep out some funky freezer flavors.
How to serve Mascarpone Ice Cream
This mascarpone ice cream is excellent paired with:
- Honey Rosemary Peach Sauce or Mixed Berry Compote spooned over the top
- A slice of Peach Coffee Cake or Peach Galette on the side
- A few crumbled up Chocolate Espresso Shortbread Cookies or Lemon Shortbread Cookies as mix-ins.
- 4 egg yolks
- ¾ cup plus 2 tablespoons sugar
- 2 cups whole milk
- 1 cup mascarpone (7 ounces)
- ½ teaspoon fresh lemon juice
- pinch of salt
- 2 cups dry white wine
- 2 tablespoons honey
- 1 cup water
- ¼ cup sugar
- 1 rosemary sprig
- 4 , ripe but firm peaches&mdashpeeled halved and pitted
Make the ice cream: In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar and bring to a simmer. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes don't let the custard boil.
Pour the custard into a bowl set in a larger bowl of ice water and whisk in the mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, 30 minutes.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mascarpone ice cream to an airtight container and freeze until firm, at least 2 hours.
Meanwhile, prepare the peaches: In a large saucepan, combine the white wine, honey, water and sugar and bring to a boil. Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes discard the rosemary.
Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking dish. Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally.
Scoop the mascarpone ice cream into bowls and top with the peach halves. Spoon the warm poaching liquid over the fruit and serve right away.
Jerome Chang's Recipe for French Macaroons
Oct. 5, 2012 -- Jerome Chang, known for introducing high-end desserts to New York City's food truck fare, did not start out in the kitchen.
The chef now famous for his delectable delicacies was a corporate attorney, but after practicing law for one year, Chang quit his job and went to pastry school.
"My life has been different ever since," he told "Nightline."
Chang went on to work in some of the best restaurants in New York, including the prestigious French restaurant Le Cirque. In 2007, he co-founded the Dessert Truck, which became a smashing success. Chang has since parleyed his food truck into a pastry shop on Manhattan's Lower East Side.
In our "Nightline" Platelist interview, Chang shared his recipe for a lemon-basil-lavender granita with a honey rosemary ice cream macaroon sandwich.
Yield: approx. 30 two-inch diam. macaroon halves
125 g blanched almond flour
125 g confectioner's sugar
Preparing the dry ingredients: In a food processor, blend the almond flour and confectioner's sugar until well-mixed and no lumps remain, about 20 seconds.
Making the meringue: In a large mixing bowl over a simmering water bath, constantly whisk together 50 g of egg whites and the granulated sugar until the whites form a stiff meringue.
Finishing the macaroon mixture: With a rubber spatula, mix in the remainder of the 50 g of egg whites into the almond flour mix. Now fold the meringue into the almond flour mix until all of it is incorporated into the meringue. Be sure to regularly run the spatula along the very bottom of thebowl. The final mix should be homogenous and have a thick viscosity: imagine the mixture is like cooling lava, gradually inching over a cold surface and flattening ever so slightly as it comes to rest. If the mixture is too stiff, fold in 1 tbsp of egg white at a time until you reach the proper consistency.
Piping the macaroons: Transfer the macaroon mixture into a piping bagfitted with a straight tip, size #805. On a full-sized non-stick sheet pan (18" x13") or one lined with a silicone baking mat or parchment paper, pipe silver dollar-sized discs. Keep the piping tip about 1 1/4" away from the surface of the sheet pan to ensure rounded tops to the macaroon discs. Set the sheet pan aside and allow the surface of the macaroons to dry, anywhere from a half-hour to 2 hours, depending on humidity.
Baking the macaroons: Preheat the oven to 300 degrees F. Bake the macaroons for approximately 15 minutes, turning the pan halfway through. The macaroons are finished when the tops are firm and dry, and the "foamy" base is dry as well. Let cool.
Assembly: Gently run an offset spatula underneath each macaroon to release it from the sheet pan. Pair macaroons by size, lining them up next to each other, with one of the pair sitting with the interior (what was the bottom) facing up. Pipe your honey-rosemary ice cream onto that macaroon and sandwich it with the other half of the macaroon pair. Enjoy right away or store in a freezer.
Tie it all together! Get Jerome Chang's recipes for honey-rosemary ice cream HERE and lemon-basil-lavender granita HERE
While we enjoy rosemary and ginger, we really never considered using them together—and especially not in ice cream. But while pining for something dessert-ish, Michelle found this recipe in Patricia Wells’ The Paris Cookbook and decided to give it a go. She was a little dubious even as she steeped the ginger and rosemary custard, but started to be convinced by its savory aroma.
The recipe comes from Alain Dutournier’s Carré des Feuillants, a wonderful restaurant we visited with Michelle’s mom during a 2002 trip to Paris. Dutournier pairs the savory ice cream with pears poached in honey and Beaumes de Venise (a sweet Muscat-based wine from the Rhone Valley). Pears were not yet in season here in Kentucky, but we had a surfeit of peaches and figured their spicy sweetness would make a good substitute.
We also had, as always, an abundance of eggs, so we made the ice cream a little richer than the original recipe with the addition of some yolks.
After an overnight chill it was time for Steve to plug in our ice cream maker and stand watch while Michelle browned sliced peaches in butter and brown sugar. We were very pleased with the results. The rich ice cream’s spicy ginger and piney rosemary flavors played wonderfully off one another and brought out the spicy-sweet notes of the peaches.
HONEY-ROSEMARY-GINGER ICE CREAM
- 2 c. heavy cream
- 1 c. whole milk
- 1/2 c. mild honey
- thumb-sized knob of fresh ginger, peeled
- 7-8 branches of rosemary
- 3 egg yolks, whisked together in small bowl
Combine cream, milk, honey, ginger and rosemary in a large saucepan. Heat over medium flame until tiny bubbles form around the edges of the pan. Add a little warmed cream to the egg yolks and stir to temper. Add the yolks to the cream mixture, whisking for a minute or so. Remove from heat, cover and let steep for approximately an hour.
Strain cream mixture through a fine sieve. Discard ginger and rosemary. Refrigerate overnight. Transfer to an ice cream maker and freeze.
Fresh Fig Ice Cream Made with Coconut Milk, Honey and Rosemary
This fresh fig ice cream is so easy to make– just about five minutes of prep time before popping it into your ice cream maker. The flavor is fresh, creamy, and exotic.
- Author: Ariana
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings 1 x
- Category: dessert
- Cuisine: mediterranean
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups chopped fresh figs, more of garnish (optional)
- 1/4 cup honey
- 1 teaspoon chopped fresh rosemary
- Combine coconut milk, figs, and honey in blender, and blend until smooth. Taste the batter and see if it’s sweet enough, and adjust if needed. You want it a little sweeter than you like, since the sweetness doesn’t come through as much once frozen.
- Add chopped rosemary.
- Pour into ice cream maker to churn.
- Serve with quartered fresh figs, optional.
Keywords: figs, ice cream, dessert, mediterranean, honey, rosemary, coconut milk
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
I am always surprised by how many people have never tried fresh figs before. My aunt in Southern California has a little fig tree in her yard, and I grew up picking from that tree. Fresh figs are so different from the dried version and well worth searching out! The ones I used in this batch of ice cream are darker (not sure the variety) and look beautiful sliced up and served with the ice cream. But I have made it with green figs as well, and those are just as delicious!
The Ultimate Ice Cream Recipe Roundup
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Summer is my favourite season, but it whirls by so fast that sometimes I can hardly soak it in before it seeps into autumn.
This year I&rsquom getting a jump on the season by starting summer traditions in May! Although we still get a few cold days here in Michigan, we&rsquore grabbing every opportunity to throw the windows open wide, to wear warm-weather clothes, and to eat the foods of summer.
Last week, we welcomed 90 degrees with ice cream. I made it the old-fashioned way, using a rich custard base and stirring the mixture by hand. I don&rsquot have an ice cream machine, but honestly, you don&rsquot need one. For my custard ice cream base (and the super simple instructions for making ice cream without a machine), check out my guest post at Keeper of the Home.
If you are in the market for a good ice cream maker, though, I asked my blogging friends and several recommended Cuisinart ice cream machines.
We&rsquore going to be eating ice cream all summer long, savoring every flavour of summer while we gather berries in the woods, dance at weddings, say goodbye to Michigan and move into our new cabin in Alabama.
Why not sweeten your summer with a few recipes off of this list? You&rsquove got a lot more to choose from than Baskin &ldquo31&rdquo Robbins&ndashand most of these recipes are naturally sweetened, too! Check out the dairy free section for lots of varieties made with coconut milk.
Before we get started, here&rsquos a quick tutorial on How to Make Homemade Ice Cream Like a Boss from Homestead Lady! You might also want to check out my Summer Stuff Pinterest board for more ideas for savouring summer. And don&rsquot forget to visit my post at Keeper of the Home for my personal ice cream recipe! (
Brace Yourself. Free Cone Day At Dairy Queen Is March 16
Nothing tastes as good as free food, especially when it's free ice cream.
Dairy Queen is offering lucky customers free vanilla soft serve cones on Monday, March 16.
The company is giving out the small treats to celebrate Dairy Queen's 75th anniversary. According to Barry Westrum, executive vice president of Marketing for Dairy Queen, the celebrations will continue all year long.
"We will surprise and delight our fans year-round with food and treat innovations that they have come to expect from us," Westrum said in a press release. "We’re extending the celebration beyond Free Cone Day because it’s about more than just one day."
Now we like Dairy Queen as much as the next person, but free treats all year? We're officially DQ fans for LIFE.
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Mascarpone Sorbetto with Rosemary Honey
Recipe by Giada De Laurentiis
Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network‚Äôs Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!
This mascarpone sorbetto, or Italian sorbet, is drizzled with rosemary honey, making the perfect dessert that’s fresh, sweet, and a little bit savory. Sorbetto is usually dairy-free, but using mascarpone cheese as the base adds some richness and makes it a little creamier. Mascarpone has a subtly sweet flavor which pairs beautifully with the citrus flavors from the lemon and orange-blossom honey. The rosemary adds an unexpected depth of flavor to this otherwise bright dish.
This recipe does require an ice cream maker, but you can find affordable ones online. It’s totally worth it! Plus, once you have one you can make tons of delicious treats like my favorite chocolate-hazelnut gelato.