Magazine article Sunset

Rosemary and Mint Lend Their Herby Magic to Ice Cream

Magazine article Sunset

Rosemary and Mint Lend Their Herby Magic to Ice Cream

Article excerpt

Rosemary and mint lend their herby magic to ice cream Aromatic herb give a clean, refreshing taste to homemade ice cream. Just simmer rosemary or mint in milk to infuse its flavor, then mix with eggs and cream. Churn the old-fashioned way with ice and salt, or use an ice-free cylinder or self-refrigerated ice cream freezer.

Rosemary-- Dessert Wine Ice Creame

1 1/2 cups milk 3/4 cup sugar 1 teaspoon minced fresh or dry rosemary leaves 2 large eggs 1 cup whipping cream 1/2 cup late-harvest wine such as Johannisberg Riesling or Semillon 1 teaspoon vanilla Crushed ice and salt (use 8 parts ice to 1 part salt), optional

In a 2- to 3-quart pan over medium heat, frequently stir milk, sugar, and rosemary until mixture just comes to a boil.

Meanwhile, in a bowl, beat eggs and cream to blend. Whisk in hot milk mixture. Mix in wine and vanilla (mixture may look slightly curdled). Cover and chill until mixture is cold, about 2 hours, or up until next day.

Pour mixture into a 1-quart or larger ice cream freezer container (frozen cylinder, self-refrigerated, or with ice and salt). Freeze according to manufacturer's directions or until dasher is hard to crank. Serve ice cream softly frozen. (Or, if made ahead, pack ice cream in a container and freeze airtight up to 1 week. …

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